Mushroom Cake – Cake forestier
Adapted from Cakes of HACHETTE Practique cookbook
150g butter ( room temperature)
300g sliced fresh mushrooms ( I used frozen wild mushrooms)
2 minced shallots
50 g bacon
50 ml milk
200g sifted flour
10g baking powder
Salt & pepper
1) Add mushrooms, shallots & ham in a sauce pan & cook till all the water has evaporated to nearly dry . Let to cool;
2) Beat butter & gradually add in egg , one at a time . Then add in milk & mix well . Fold in flour & baking powder till well combined .
3) Add mushroom mixture into the butter batter & add salt & pepper & stir till all incorporated . Pour batter mixture in a greased loaf pan & let to proof for 1 hour .
4) Preheat oven to 200°C & bake the cake for 20 mins till golden brown .