Savory Leftovers Cake

Ingredients

• 180 grams All-Purpose Flour (sifted, kept in freezer for freshness)
• 8 grams Baking Powder (about 2 teaspoons, double‑acting)
• 0.5 teaspoons Salt (fine sea salt)
• 1 teaspoon Green Chili Powder (mild, herbal flavor)
• 4 pieces Eggs (large, room temperature)
• 0.5 cup Milk (whole milk)
• 2 tablespoons Bacon Drippings (collected from cooked bacon)
• 2 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Bomba Hot Sauce (Mexican fiery hot sauce)
• 100 grams White Cheddar Cheese (shredded)
• 30 grams Parmesan Cheese (grated)
• 30 grams Gruyère Cheese (shredded)
• 1 piece Poblano Pepper (charred, seeded, sliced into strips)
• 2 tablespoons Pickled Jalapeños (roughly chopped)
• 100 grams Bacon Strips (cooked, roughly chopped)
• 150 grams Brussels Sprouts (leftover, cut into eighths)
• 50 grams Red Cabbage (thinly sliced)
• 20 grams Scallions (thinly sliced, leave 1.5" for regrowth)
• 1 spray Non‑Stick Spray (for pan preparation)
• 1 sheet Parchment Paper (cut to fit loaf pan)

Instructions

1. Char the Poblano Pepper

   Place the poblano pepper directly over high flame, turning constantly with tongs until the skin blisters, pops, and turns black in spots.

   Time: PT5M

2. Steam the Charred Pepper

   Transfer the charred pepper into a clean plastic bag, seal loosely, and let it sit to steam for a few minutes until the skin softens.

   Time: PT5M

3. Prepare Brussels Sprouts and Bacon

   Cut leftover Brussels sprouts into eighths. Roughly chop cooked bacon strips. Toss both together in a bowl.

   Time: PT5M

4. Slice Red Cabbage and Scallions

   Thinly slice red cabbage and scallions; keep about 1½ inches of scallion root for regrowth.

   Time: PT3M

5. Mix Dry Ingredients

   In a large mixing bowl, whisk together flour, baking powder, salt, and green chili powder.

   Time: PT3M

6. Whisk Wet Ingredients

   In a separate bowl, whisk 4 room‑temperature eggs, ½ cup milk, 2 Tbsp bacon drippings, 2 Tbsp olive oil, and 2 Tbsp bomba hot sauce until smooth.

   Time: PT5M

7. Combine Wet and Dry

   Create a well in the dry mixture, pour in the wet mixture, and gently whisk until just combined. Do not overmix.

   Time: PT3M

8. Finish the Pepper

   Remove the charred skin from the steamed poblano with a knife, discard it, cut out seeds, slice the flesh into strips, then roughly chop.

   Time: PT5M

9. Add Mix‑Ins and Cheese

   Fold the chopped pepper, pickled jalapeños, bacon, Brussels sprouts, red cabbage, scallions, shredded white cheddar, grated Parmesan, and shredded Gruyère into the batter using a spatula.

   Time: PT4M

10. Prepare Loaf Pan

    Line a 9×5‑inch loaf pan with parchment paper cut just shy of the pan length. Spray the parchment and sides with non‑stick spray.

    Time: PT2M

11. Transfer Batter to Pan

    Scrape the batter into the prepared pan, spread evenly, and tap the pan on the counter a few times to release air bubbles.

    Time: PT2M

12. Bake the Cake

    Place the pan on the middle rack of a pre‑heated 350°F oven. Bake for 40‑60 minutes, checking at 40 minutes; the top should be golden and a tester should come out clean.

    Time: PT1H

    Temperature: 350°F

13. Cool and Serve

    Remove the cake from the oven, let it rest 10 minutes in the pan, then lift out using the parchment and slice while still warm.

    Time: PT10M

Nutrition Facts

Calories

340

Protein

9 g

Carbohydrates

18 g

Fat

15 g

Fiber

1 g