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

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Salt: Kosher Salt (adjust amount)
• Instead of Green Chili Powder: Ancho Chili Powder, Paprika
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Milk: Almond milk, Oat milk
• Instead of Bacon Drippings: Rendered pork fat, Butter
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Bomba Hot Sauce: Sriracha, Harissa
• Instead of White Cheddar Cheese: Sharp Cheddar, Monterey Jack
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Gruyère Cheese: Emmental, Swiss cheese
• Instead of Poblano Pepper: Anaheim pepper, Bell pepper
• Instead of Pickled Jalapeños: Fresh jalapeños, Pickled pepper mix
• Instead of Bacon Strips: Turkey bacon, Smoked ham
• Instead of Brussels Sprouts: Kale, Broccoli florets
• Instead of Red Cabbage: Purple cabbage
• Instead of Scallions: Green onions
• Instead of Non‑Stick Spray: Butter, brushed
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula / Bowl Scraper
• Chef's Knife
• Cutting Board
• Tongs
• Loaf Pan (9x5 inch)
• Oven
• Plastic Bag (for steaming)
• Measuring Cups & Spoons
• Spray Bottle (non‑stick) (optional)
• Kitchen Torch or Open Flame (optional)

Critical Steps — Do Not Skip

• Char the poblano pepper without burning the flesh.
• Remove all charred skin from the pepper to avoid a plasticky texture.
• Do not overmix the batter to prevent gluten development.
• Fold mix‑ins gently to keep batter airy.
• Bake until a tester comes out clean; avoid underbaking.

Chef Tips from the Video

• Keep flour in the freezer to maintain freshness and prevent clumping.
• Room‑temperature eggs speed up rise and give a lighter crumb.
• Using a mix of three cheeses adds depth: sharp cheddar for melt, Parmesan for umami, Gruyère for nuttiness.
• Charred vegetables add a smoky flavor that mimics outdoor grilling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Char and steam the poblano pepper up to 24 hours ahead; store in the fridge.
• Prepare and chop all vegetables and cheese the day before; keep refrigerated.
• The cake can be baked a day ahead; reheat slices in a 300°F oven for 10 minutes.

Frequently Asked Questions