Gruyere Cake with Cranberries

Different cake, with one main component/guest star, is an ingredient of our cuisine, which we usually use in savory tastes & treats.
The gruyere cheese, with an intense buttery flavor, and the cranberries offer a unique dining experience. The pink pepper gives it, apart from small red dots, a spicy sweet crunchy bite.

work: 20′ time: 1h:10′ easy:

Ingredients (8 servings)

  • 180 gr (6.3 oz) butter, room temperature
  • 100 gr (3.5 oz) brown sugar
  • 3 eggs, large
  • 200 gr (7.1 oz) flour
  • 1 bag (20 gr, 0.71 oz) baking powder
  • 80 gr (2.8 oz) milk
  • 150 gr (5.3 oz) gruyere cheese
  • 150 gr (5.3 oz) dried cranberries
  • 2 tsp pink pepper
Beat the softened butter with the sugar, at high speed of mixer, until the mixture turns white and swells.
Inside the beaten mixture add one by one the eggs, beating well after each addition.
Continue adding the sifted flour and baking powder.
Mix until fully incorporated into the mixture.
Grate the cheese in coarse grater and add to mixture. Mix with a spatula to homogenize.
Finally add the dried cranberies and pink pepper. Stir again gently. The dough will be quite tight.
Grease and flour a medium sized cake tin and pour in the mixture.
Bake in preheated oven at 170°C (338°F, Gas 3.5), with resistors, for 50'-60'. Test, with a wooden skewer, that comes out clean. Remove the cake from the oven and rest it on a rack to cool.
The cranberies, alternatively, may be replaced by raisins.
When cooking is complete, turn off the oven but leave the cake inside for 10' more. This way it is not likely to deflate.

Author Zambia G. Sifaki