Savoury cake with morbier cheese, parsley and hazelnuts

by Bernard

Savoury cake with morbier cheese, parsley and hazelnuts

No notes yet
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

No notes yet
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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La cuisine de Bernard