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Add a photoPound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!
Duck/Magret is an exceptionally easy to adapt meat in such a case.
Here is another easy French recipe with another log name (it is becoming a habit! LOL):
Cake aux Magrets de Canard, Pruneaux et Noisettes
Duck Breast, Prunes & Hazlenuts Pound Cake!
Ingredientes
- Eggs: 3
- Flour: 150 g
- Baking powder: 3~4 g
- Sunflower Oil: 100 ml
- Unskimmed milk: 125 ml
- Gruyere/Emmental Cheese: 100 g (grated)
- Duck breast: 150 g
- Prunes (pitted): 80 g (roughly cut)
- Hazenuts (roughly broken): 30 g
- Salt: a pinch
- Pepper: 2 pinches
Direcciones
- -Preheat oven to 6/180 degrees Celsius
- -Cut the duck breast in small enough pieces with their skin on. dry fry them (no oil or fat needed) on both sides 3 minutes each.
- -In a big bowl or processor, mix the eggs, flour, baking powder. . Mix well. Add sunflower oil and milk. Mix well. Add cheese. Mix again.
- -Add the duck, prunse and hazlenuts.
- Pour the lot into a buttered pound cake mold and bake for 45 minutes.
- -NOTE:
- -You could use rabbit instead of duck.
- -Let cool down completely before taking it out the mold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 243 | 60% |
| Total Fat 27.51g | 34% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 528mg | 22% |
| Potassium 111mg | 3% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.0g | 1% |
| Protein 9.75g | 16% |
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