Roquefort Cake
A savory cake, perfect for an aperitif or a picnic, with the strong taste of Roquefort.
A savory cake, perfect for an aperitif or a picnic, with the strong taste of Roquefort.
Time
55 min. =
15 min. +
40 min.
Utensils
1 cake mold1 oven1 bowl1 whisk
Ingredients for 6 parts
- 3 eggs
- 1 g. sea salt
- 100 ml. whole milk
- 1 g. black pepper
- 200 g. soft / patent flour
- 100 ml. sunflower oil
- 11 g. baking powder
- 50 g. walnuts
- 150 g. camembert
Steps
- Preheat the oven to 180°C (thermostat 6).
- In a bowl, mix the flour and baking powder.
- In another bowl, beat the eggs with the milk and oil.
- Incorporate the liquid mixture into the dry ingredients.
- Add the crumbled Roquefort and walnuts (optional). Salt and pepper.
- Pour the batter into a greased and floured cake mold.
- Bake in the oven for about 40 minutes. Check for doneness with the tip of a knife.