Level: Easy
Servings: 8
Preparation: 15 min
Cooking: 1 hour
Ingredients
- 3 eggs
- 1 (8 oz) container Vermont Fromage Blanc
- 4 tbsp olive oil
- 1-1/2 cups all purpose flour
- 1 tsp yeast
- 1 tsp baking powder
- 3 tbsp curry powder
- Salt
- 1/2 cup chopped figs
- 2 cups chicken breast, cooked and sliced in cubes
Directions
Preheat oven to 400°F
In a bowl, mix eggs, Vermont Fromage Blanc, and olive oil. Next add flour, yeast, baking powder, curry, and a pinch of salt.
Beat until the dough becomes creamy and thick. Next add figs and chicken, stir until well blended.
Pour the mixture into an oiled loaf pan. Bake for 1 hour at 400°F.
Serve warm or cold.
Chef’s Suggestion
You may serve this cake as an entrée or appetizer with the following herb sauce: Mix 1 cup of Vermont Quark with minced sweet herbs such as chives, parsley and fresh thyme.
