Poppy seed cake with bacon and olives

Ingredients for 4 servings:

• 150 g green olives, pitted
• 100 g cheese (Gruyère), grated
• 200 g bacon for frying, diced
• 200 g butter, soft
• 4 eggs
• 100 ml white wine
• ½ tsp salt
• 250 g flour (rye flour or whole wheat flour)
• 1 packet of baking powder
• 150 g poppy seeds
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the olives into strips and chop roughly. Fry the bacon cubes without fat until crispy, then drain on kitchen paper. Cream the butter until fluffy, add the eggs one at a time and the wine. Beat the mixture vigorously. Mix the salt, flour, and baking powder and add to the mixture. Finally, fold in the olives, grated Gruyère, bacon, and poppy seeds. Pour the batter into a buttered and floured loaf pan (you can also use a Bundt pan if you prefer). Bake in a preheated oven at 180°C for about 60 minutes. The poppy seed cake is delicious warm or cold, for example with a glass of wine or beer. Served with a salad, it also makes a hearty main course.