Savoury cake with morbier cheese, parsley and hazelnuts

by Bernard

Savoury cake with morbier cheese, parsley and hazelnuts

5 of 2 ratings
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 people
Calories 453 kcal

Ingredients
  

Instructions
 

  • Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
  • Pour into a bowl and add the milk, salt and sugar.
  • Mix, then add the flour, baking powder and hazelnut powder.
  • Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
  • Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
  • Bake for 50 minutes at 175°C over static heat (not convection heat).
  • Turn out and leave to cool on a wire rack.
  • Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!

Nutrition

Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
Tried this recipe?Let us know how it was!

Savoury cake with morbier cheese, parsley and hazelnuts

5 of 2 ratings
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 people
Calories 453 kcal

Ingredients
  

Instructions
 

  • Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
  • Pour into a bowl and add the milk, salt and sugar.
  • Mix, then add the flour, baking powder and hazelnut powder.
  • Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
  • Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
  • Bake for 50 minutes at 175°C over static heat (not convection heat).
  • Turn out and leave to cool on a wire rack.
  • Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!

Nutrition

Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
Tried this recipe?Let us know how it was!
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