Recipe: Lardon and olive cake

Total time: 1 hour, 10 minutes

Servings: 10 to 12

Note: Adapted from Marie Joseph de Jessé. Slab bacon is available at Gelson’s and Whole Foods markets or by special order from Bristol Farms markets or Bob’s Market in Santa Monica.

Butter for greasing the baking pan

4 ounces slab bacon, cut into lardons (1-inch-by- 3/8 -inch-by- 3/8 -inch rectangles)

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

Generous pinch of freshly ground black pepper

3 ounces whole milk

1/2 cup olive oil

3 large eggs

8 ounces green olives, pitted and sliced

4 ounces grated Gruyère, about 1 cup

1. Heat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan.

2. Cook the lardons in a small heavy-bottomed sauté pan over medium-high heat to render the fat. Drain on paper towels.

3. In a mixing bowl, combine the flour, baking powder, baking soda and black pepper. In a measuring cup, combine the milk, olive oil and eggs and mix well.

4. Make a well in the center of the dry ingredients and add the wet mixture. Mix well. Fold in the lardons, olives and Gruyère.

5. Scrape into the prepared pan. Bake 40 to 50 minutes, or until an inserted toothpick comes out clean. Serve at room temperature or slightly warmed.

Each of 12 servings: 243 calories; 8 grams protein; 13 grams carbohydrates; 1 gram fiber; 18 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 651 mg. sodium.