This is not your typical cake, at least in America. But in France, it's celebrated as a delicacy. Wall Street Journal dessert columnist and author of the new cookbook Gateau: The Surprising Simplicity of French Cakes, stopped by Tonia's Kitchen with ideas on a recipe for Alsacian Cake. This is a savory cake that uses bacon, caramelized onions and gruyere among other things. Almost like a breakfast omelette cake, as eggs are part of the mix here too. Aleksandra told Tonia it's a simple matter of combining the wet ingredients with the dry ones. A little tip: you're going to be very tempted to eat these cakes straight out of the oven. But Aleksandra says little them sit for 15 minutes. You'll be rewarded for your patience with amazing flavor!
