Recipe for a savory steamed cake with smoked pork belly, onions and Comté cheese
Camille's savory cake may be devoured before Alessandro Candido's crème brûlée, her partner in the kitchen, but the two recipes, one steamed, the other traditional, are cooked at the same time – to save time!
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Schedule
Cut the smoked bacon into matchsticks and cook them in a hot pan (without fat) until lightly browned. Set aside on absorbent paper.
Peel and slice the onions, then sauté them in a pan with a drizzle of olive oil. Once they begin to brown, deglaze with the white wine. Set aside.
Grate the Comté cheese, set aside.
In a mixing bowl, whisk together the yogurt, eggs, mustard and remaining olive oil.
Add the flour and baking powder, mix until smooth, then add a pinch of salt. Finally, add the pork belly, onions, and Comté cheese, and gently fold everything together.
Pour the mixture into a greased baking tin and bake for 1 hour in the Bespoke oven using the "steam convection, medium intensity at 175°C" setting. Once the cake is out of the oven, check that it is cooked through with the tip of a knife.
Serve warm, as an appetizer or as a main course accompanied by a green salad.
Want to see double like Alessandro and Camille? Samsung's new Bespoke oven and its dual-cavity technology offer a truly remarkable oven experience, allowing you to cook two dishes simultaneously without any flavor mixing. Proof? Try this recipe combination: a steamed savory cake, perfectly moist and risen, baked at the same time as a crème brûlée that smells of everything but onions and Comté cheese! Your kitchen will thank you!
To find out more about the oven or to get your hands on one, it's right here!
