Walnut and Roquefort cake
Roquefort is a cheese with character which has the advantage of going particularly well with walnuts. So we present to you this recipe for Walnut and Roquefort Cake. This cake will be all the rage as an aperitif cut into small cubes or as a starter cut into slices and accompanied by a green salad.
- 150g white flour
- 150 g of Roquefort cheese
- 12.5 cl lukewhoursmilk
- 100 g of grated cheese
- 10 cl of olive oil
- 75 g crushed walnut kernels
- 3 whole eggs
- 1 packet of baking powder
- salt, pepper to taste
Preparation 15 mins
Cooking 50 mins
Preheat the oven to 180°C.
Mix the white flour and baking powder in a bowl. Dig a well in the center and add the whole eggs, lukewhoursmilk and olive oil. Mix well until you get a smooth and homogeneous paste.
Cut the Roquefort into cubes. Add them with the crushed walnut kernels and the grated Gruyère in the preparation. Salt and pepper to taste and mix again.
Butter and flour a cake tin and pour the batter into it. Put the walnut and Roquefort cake in the oven and cook for 50 minutes, checking the cooking with the tip of a knife. It should come out clean and dry at the end of cooking.
When the walnut and Roquefort cake is well cooked, remove it from the oven and let it cool on a wire rack.
Then turn it out onto a serving platter.
Enjoy the walnut and Roquefort cake cold, preferably accompanied by a homemade herb sauce and a seasoned green salad for the starter. You can also cut it into small cubes and serve it as it is as an aperitif.
How to chop your herbs?
It is also possible to replace the Roquefort with goat cheese and dried tomatoes.