Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
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
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