Bolo de Queijos

(Savory Cheese Loaf) Serves 4

Bolo de Queijos
  • 3 large eggs
  • 1 tablespoon milk, more if needed
  • 3 tablespoons olive oil
  • 2 tablespoons minced herbs, such as chives, parsley, cilantro, or oregano, black pepper, to taste
  • cup plus
  • 2 tablespoons cake flour
  • 1 1/4 teaspoons baking powder
  • 4 ounces Queijo São Jorge, Manchego, or Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
  • 4 ounces creamy, mild feta cheese, or other fresh cheese, drained and crumbled into 1/2-inch pieces
  • One 1/8-inch-thick
  • slice (1 ounce) presunto or prosciutto, cubed
  • Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
  • In the bowl of an electric blender, beat the eggs on medium until thick and lemon yellow, about 3 to 5 minutes. Add the milk, olive oil, herbs, and pepper and combine until combined.
  • In a small bowl, sift the flour and baking powder together. Add the Queijo São Jorge and feta and toss to coast. Fold the flour-and-cheese combination into the egg combination until no traces of flour can be seen. Add a bit more milk if the dough appears dry. Fold in the presunto.
  • Spoon the batter into the pan and smooth the top with a spatula. Bake for 40 minutes or until golden brown. Remove to a rack and let cool in the pan until just warm to the touch before turning out. Serve warm or at room temperature.

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