Home Savory Blue raisin and walnut cake

Blue raisin and walnut cake

Difficulté : Easy
Catégorie : Savory
Cout : Affordable

 

This recipe is one of the unpublished ones in my books. But I really wanted to share with you this delight from my third book “Je n’en ferai qu’une bouchée”. We all make savory cakes and I have several attempts at the time to get the proportions I like for a fluffy batter, but where the ingredients don’t fall to the bottom of the pan. I suggest this super-delicious version with blue cheese (I used Saint Agur here), nuts and raisins. You can vary by adding cranberries, dates and other nuts! 

Recipe for SALTED CAKE BLUE GRAPE AND NUTS for a 25cm cake tin:

 
  • 300g of flour
  • 1 packet of baking powder
  • 240g of whole milk
  • 3 eggs of 60g each (180g total)
  • 120g rapeseed oil (make sure it is also for cooking)
  • 120g of grated cheese
  • 15g of sugar
  • 5g of salt
  • pepper at will
  • 160g of Saint Agur or Fourme d’Ambert cheese
  • 75g raisins or cranberries or even dates
  • 100g of nuts or pecans

Instructions: 

You can find many other unpublished recipes in “Je n’en ferai qu’une bouchée” ! 
 
 
Place the flour, yeast, milk, eggs and oil in a large container. 
 

Whisk together, then add salt, sugar and grated cheese. Add pepper to taste.

 

Cut the Saint Agur or Fourme cheese into pieces.

 
Add to the dough with raisins and walnut pieces. 

 

 
Mix well.
 

Pour into the cake pan lined with parchment paper.

Bake at 175°C for 45-50 minutes, adapting the baking time to your own oven.

 
I made another version with the pecans and a mixture of cranberries and raisins. Try it with dates, it’s a delight too! 
 

Same principle and same cooking!

 
This cake is delicious cold or just warm. 

 

 

 

Blue raisin and walnut cake

This recipe is one of the unpublished ones in my books. But I really wanted to share with you this delight from my third book "I'll take a bite out of it". We all make savory cakes and I have several attempts at the time to get the proportions I like for a fluffy batter, but where the ingredients don't fall to the bottom of the pan. I suggest this super-delicious version with blue cheese (I used Saint Agur here), nuts and raisins. You can vary by adding cranberries, dates and other nuts!
5 of a vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Type de plat Appetizer, Starter
Cuisine English
Calories 2734 kcal

Ingredients
 
 

Instructions
 

  • Place the flour, yeast, milk, eggs and oil in a large bowl.
  • Mix with a whisk and add salt, sugar and grated cheese. Add pepper to taste.
  • Cut the Saint Agur or Fourme cheese into pieces.
  • Add to the dough with the raisins and walnut pieces.
  • Mix well.
  • Pour into the cake tin lined with baking paper.
  • Bake at 175°C for 45-50 minutes, adapting the baking time to your own oven.
  • I made another version with pecans and a mixture of cranberries and raisins. Try it with dates, it's a treat too!!!
  • Same principle and same cooking !
  • This cake is delicious cold or just warm.

Nutrition

Calories: 2734kcalCarbohydrates: 179gProtein: 77gFat: 190gSaturated Fat: 43gPolyunsaturated Fat: 95gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 596mgSodium: 6546mgPotassium: 780mgFiber: 11gSugar: 27gVitamin A: 1758IUCalcium: 1638mgIron: 14mg
Keyword blue, Cake, grapes, noix
Tried this recipe?Let us know how it was!

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10 comments

Les recettes à l'Annie 25 February 2018 - 9 h 18 min

magnifique en effet: quelle belle photo…envie de tendre la main vers cette tranche…mais non, aujourd'hui , c'est huîtres à la maison!

Answer
Anonyme 6 March 2018 - 11 h 26 min

bonjour comment peux t on avoir une pate plus seche qui ressemble à celle des cakes sucres? est ce que cette recette ne donne pas une consistance trop pateuse! merci bonne journee

Answer
Anonyme 27 October 2018 - 11 h 25 min

J'ai suivi la recette à la lettre et ce cake est une vraie merveille !! Aussi beau que bon ! A faire les yeux fermés !

Answer
Nathalie 7 December 2018 - 15 h 16 min

Bonjour chef! Je souhaite vivement faire ce cake pour les Fêtes. J'aimerais savoir quel fromage vous avez utiliser (celui que vous incorporez en 1er avec le sel, sucre…). Un grand merci. Nathalie

Answer
Anonyme 7 December 2018 - 15 h 21 min

Bonjour chef! Je souhaite vivement faire cette recettes pour les Fêtes et je me demandais quel fromage vousu avez utilisé en premier; celui que vous incorporez au 1er mélange avec le sel et le sucre? Merci beaucoup.

Answer
Unknown 9 January 2019 - 17 h 12 min

excellent je l'ai fait pour les fêtes et il a eu un grand succès
merci pour toutes ses recettes encore plus excellentes les unes que les autres 😉

Answer
Anonyme 25 March 2019 - 14 h 20 min

c´est quoi le fromage rapé ?
du gruyère , emmental, mozarella ?

Answer
Anonyme 10 May 2019 - 21 h 33 min

Je n'aime pas le sucré/salé, dommage. A refaire sans les raisins qui pour moi sont inutile dans un cake salé. Le mariage fromage persillé / noix, toujours une belle évidence ! C'était bon.

Answer
Unknown 19 May 2019 - 22 h 18 min

Je suis conquise par ce cake aussi beau que bon qui a fait un "tabac" en aperifif

Answer
Jerome 13 October 2020 - 14 h 20 min

idem ici : un tabac !
(servi avec un velouté de courgette, puis dévoré ce qui restait le lendemain !)
ce cake est une merveille. Merci Bernard !

Answer

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