Chicken and Mustard Cake

This savory cake combines cooked chicken with mustard in a tender, sliceable loaf. Serve it warm or at room temperature with a green salad.

Ingredients

• 200 g cooked chicken, diced or shredded
• 180 g all-purpose flour
• 3 eggs
• 100 ml milk
• 80 ml neutral oil
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons baking powder
• 100 g grated cheese
• Salt and black pepper
• Chopped parsley or chives, optional

Preparation

1. Preheat the oven to 180°C. Line or lightly grease a loaf pan.
2. Whisk the eggs with the milk, oil, Dijon mustard, and whole-grain mustard.
3. In a separate bowl, combine the flour and baking powder. Gradually stir the dry ingredients into the egg mixture until just combined.
4. Fold in the chicken, grated cheese, and optional herbs. Season lightly with salt and pepper.
5. Transfer the batter to the loaf pan and smooth the surface.
6. Bake for 35–45 minutes, until golden and a skewer inserted into the center comes out clean.
7. Rest for about 10 minutes before removing from the pan and slicing.

Serving and Storage

Serve with salad, roasted vegetables, or a light yogurt dressing. Refrigerate leftovers in a covered container and reheat gently, or enjoy them cold.