Name: Blue raisin and walnut cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 300 g flour; 1 bag of baking powder; 1 g whole milk; 3 eggs (of 60g each (180g in total)); 120 g rapeseed oil ((make sure it is also for cooking)); 120 g grated cheese; 15 g sugar; 5 g salt; pepper

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This recipe is one of the unpublished ones in my books.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!

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Prep Time 20

Cook Time 45

Total Time 1 5

Type de plat Appetizer, Starter

Cuisine English

Servings

Calories 2734 kcal

Ingredients

300 g flour
1 bag of baking powder
1 g whole milk
3 eggs of 60g each (180g in total)
120 g rapeseed oil (make sure it is also for cooking)
120 g grated cheese
15 g sugar
5 g salt
pepper

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!

This recipe is one of the unpublished ones in my books.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.