Breakfast Cake! Today at Fosse Farmhouse Shozo and Yasuko Mitani from Hotel Kasuke in Hakuba Japan www1.ocn.ne.jp/~kasuke/ made a savory cake for Breakfast. I have never eaten anything like it before! It was fabulous - an English Breakfast all in one slice of cake!  If you would like to try and make it here is their recipe: Ingredients 3 Eggs 100gr plain flour 100cc milk 5cc Baking powder 70gr salad oil (sun flower oil) 80gr grated Parmesan cheese 3 large pork sausages 5 green cabbage leaves 2 table spoons of whole grain mustard Method Sift the flour into a large bowl and mix together with the eggs, milk, sun flower oil, mustard and finely grated Parmesan cheese. Finely slice the cabbage and the sausage and fry in a little oil. After five minutes drain them off in kitchen towel and add to the egg mixture and season to taste. Line a six inch loaf tin with grease proof paper and pour in the mixture. Bake in the oven at 180 degrees for 25 minutes until firm to touch. Turn out and leave to cool. Once cooled slice and serve for Breakfast or lunch. Any remaining slices freeze individually in cling film and use when required. Tastes delicious toasted directly from the freezer from frozen.

Breakfast Cake!

Today at Fosse Farmhouse Shozo and Yasuko Mitani from Hotel Kasuke in Hakuba Japan www1.ocn.ne.jp/~kasuke/ made a savory cake for Breakfast. I have never eaten anything like it before! It was fabulous - an English Breakfast all in one slice of cake! 

If you would like to try and make it here is their recipe:

Ingredients

3 Eggs

100gr plain flour

100cc milk

5cc Baking powder

70gr salad oil (sun flower oil)

80gr grated Parmesan cheese

3 large pork sausages

5 green cabbage leaves

2 table spoons of whole grain mustard


Method

Sift the flour into a large bowl and mix together with the eggs, milk, sun flower oil, mustard and finely grated Parmesan cheese. Finely slice the cabbage and the sausage and fry in a little oil. After five minutes drain them off in kitchen towel and add to the egg mixture and season to taste. Line a six inch loaf tin with grease proof paper and pour in the mixture. Bake in the oven at 180 degrees for 25 minutes until firm to touch. Turn out and leave to cool. Once cooled slice and serve for Breakfast or lunch. Any remaining slices freeze individually in cling film and use when required. Tastes delicious toasted directly from the freezer from frozen.



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