Mushroom, sunflower seed, and ham cake wrapped in smoked bacon.

Preheat the oven to 180°C. Line a 28 cm non-stick loaf pan with slices of smoked bacon, slightly overlapping them.

Clean and dice the mushrooms. In a skillet, melt the butter. Sauté the mushrooms to remove their moisture. Cut the ham and cheese into cubes. Rinse the tarragon and chop it finely.

Pour the flour and baking powder into a mixing bowl. Make a well in the center. Add the eggs, mix, then add the Greek yogurt, mix again, incorporate the oil and mustard, season lightly with salt and pepper, and mix well.

Add the sunflower seeds and mix. Incorporate the ham and cheese into the batter in the bowl. Mix. Finally, add the tarragon and combine everything well.

Pour the mixture into the loaf pan lined with slices of smoked bacon without filling it to the edge and bake for 40 to 45 minutes. Check the doneness of the cake with the tip of a knife.

Finally, take it out of the oven and wait 10 minutes before unmolding. Let it cool or warm slightly before serving in slices or half-slices with a nice green salad.