Prepare the ingredients. Cut the bacon and potato into 8 mm cubes. Slice the mushrooms. Cut each portion of cheese into 12 pieces.
Cook the fillings (except the cheese) with the bacon in a frying pan. Sprinkle with salt and pepper to taste (I prefer not to).
Once the flavor of the bacon coats the ingredients and the mushrooms and peppers become tender, it's done cooking. Set aside to cool.
Break the egg into a bowl and beat it. Add the sugar, milk, and olive oil and combine. (Set aside some of the olive oil here.)
Once it has been completely combined, sift in the flour and baking powder. Stir until no longer powdery.
Once Step 3 has cooled, mix it into Step 5. Add the cheese and stir. Add the remaining olive oil and combine everything together.
Line the pound cake pan with parchment paper. Pour the batter into the pan and bake at 180°C for 40 minutes.
I added some heart-shaped fish sausages for my daughter.
Story Behind this Recipe
I had bought some frozen edamame to use as fillers for bentos, but had a lot left over and I wanted to use them up. My daughter doesn't really eat plain edamame, so I combined them with cheese and bacon for her.
The flavor of the olive oil really stands out, so if you use a low grade oil, it won't taste so good. Use whatever olive oil you like best. I prefer "Dante" brand oilive oil.