SOBRASADA AND BOURSIN CHEESE CAKE
My Love Affair with Sobrasada
Ah, sobrasada, the beloved Mallorca cured sausage with its unique and bold taste! I am sure that I am not alone in my passion for this irresistible delicacy. And what better way to showcase its versatility than by incorporating it into a cake today after being paired with pasta, fish and soon puff pastry, right? Well, I have to say, the idea of a savoury cake with sobrasada and Boursin cheese was a twist that I simply could not resist.
A delicious Symphony: Sobrasada & Boursin Come Together in a Cake
The combination of the creamy and tangy Boursin cheese with the spicy and rich sobrasada is simply a match made in heaven. It elevates the humble sobrasada from a simple snack to a sophisticated centrepiece that is sure to impress any dinner party guests. I know that may sound quite fancy, but trust me, this dish is surprisingly easy to make. Paired with a side salad, you have a perfectly balanced meal in no time!
Sobrasada: A Taste of History from the Balearic Islands
But let’s take a step back and talk about the history of sobrasada. Sobrasada is a unique cured sausage that has a rich history and cultural significance. Originating from the Middle East, where the technique of preserving meat was first developed, this delectable sausage made its way to the Balearic Islands in the 16th century. There, it quickly became a basic and is now considered a traditional delicacy of the region.
Traditionally, sobrasada is made using pork from the black pig, or porc negre, which is native to the Balearic Islands. This type of pork is known for its high-quality flavour and rich marbling, making it the perfect ingredient for sobrasada. The preparation involves mixing pork with paprika and salt, then stuffing it into a casing, and allowing it to cure for several weeks.
Discover the Magic of Ventoux Red Wines
Have you ever tasted a wine that transports you to a place of rolling hills and sun-kissed vineyards? If not, then it’s time you discovered the magic of Ventoux red wines. Nestled in the far southeast of the southern Rhône, on the border with Provence, this magnificent wine region has a rich history and a tradition of producing some of the finest red wines in the world. So, come with me on a journey through the scents of Ventoux and discover why these wines are truly a feast for the senses.
Experience the Rich Hue of Ventoux Red Wines
Made from a blend of Shiraz/Syrah, Grenache, and Mourvedre, Ventoux is truly a symphony of aromas. With scents ranging from red fruit and spices to leather, liquorice, and truffles, these wines are as rich and complex as the land from which they come. The wine’s deep and brilliant garnet colour, with hints of torrefaction and fine spices, is a testament to the care and expertise of the vintners of Ventoux.
From Popes to Kings: Ventoux Red Wines and their Royal History
The Ventoux wine-making tradition dates back to the 1st century BC, when archaeological evidence shows that vines were first grown in the area. Over the centuries, these wines have been enjoyed by popes, kings, and French royal houses, and it’s no wonder why. With their supple and aromatic profiles, Ventoux red wines are a true feast for the senses.
In 2005, the Ventoux wine region was granted AOC (Appellation d’Origine Contrôlée) status, and its reputation has only continued to grow. Today, Ventoux red wines are known for their aromas of tart cherry, plum, and liquorice. Other notes of black cherry, raspberry, and other red fruit make these wines truly irresistible.
Sipping the Sun: Ventoux Red Wines and the Warmth of Provence
Whether you’re a seasoned wine connoisseur or just starting your journey into the world of wine, Ventoux red wines are a must-try. So, let yourself be transported to the rolling hills of the southern Rhône, where tradition and passion come together to create a taste experience unlike any other.
SOBRASADA AND BOURSIN CHEESE CAKE
Ingredients
- 3 eggs
- 150 g flour sift
- 11 g baking powder
- 10 cl oat milk or normal milk
- 7 cl olive oil
- 200 g sobrasada minced
- 150 g Boursin cheese
Instructions
- Preheat your oven to 180 °C.
- In a bowl, beat the eggs then add all the ingredients listed below.
- Pour the preparation in a buttered cake dish.
- Put in the oven for 35 minutes.
Notes
Cake à la soubressade et au Boursin
Pour 6 personnes
3 oeufs
150 g de farine tamisée
1 levure chimique
10 cl de lait d’avoine
7 cl d’huile d’olives
200 g de soubressade coupée en petits morceaux
150 g de Boursin
Préchauffez votre four à 180 °C.
Dans un récipient, battez les oeufs puis ajoutez tous
les ingrédients listés ci-dessus.
Versez la préparation dans un moule à cake
préalablement beurré.
Enfournez pendant 35 minutes.
