4 thick slices bacon, cut into small pieces

1 leek, thinly sliced

1 3/4 cups (430 ml) unbleached all-purpose flour

1 1/2 teaspoons (7.5 ml) baking powder

1/2 teaspoon (2.5 ml) salt

1/4 teaspoon (1 ml) freshly ground pepper

4 eggs

2 tablespoons (30 ml) honey

1/4 cup (60 ml) olive oil

2 teaspoons (10 ml) whole-grain mustard

1 cup (250 ml) milk

1 cup (250 ml) grated Swiss or Emmental cheese

3/4 cup (180 ml) mixture of various chopped fresh herbs (parsley, oregano, chives, thyme, etc.)

With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting it hang over two sides.

In a skillet, brown the bacon. Remove any excess fat. Add the leek and sauté for about 1 minute. Let cool.

In a bowl, combine the flour, baking powder, salt, and pepper. Set aside.

In a large bowl, beat the eggs and honey with an electric mixer until the mixture triples in volume, about 5 minutes. On low speed, add the oil and mustard and then add the dry ingredients alternately with the milk. Add the bacon, cheese, and herb mixture and stir with a spatula.

Spoon into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the pan and let cool on a wire rack. Serve warm or cold with cultured cream or butter. Delicious with Cold Carrot Soup.

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