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Blue cheese, raisins and walnuts savoury cake

This recipe is part of the new ones from my books. But I really wanted to share with all of you this delight from my third book “Je n'en ferai qu'une bouchée”. Everybody has made savoury cakes at least once, and I made several tries, back in time, in order to obtain the proportions that pleased me for a soft dough, but in which the ingredients don't fall to the bottom of the mold. I propose you this delicious version with blue cheese (Saint Agur in this case), walnuts and raisins. You can diversify by adding cranberries, dates or even another kind of nuts!

Recipe, photos and text : Bernard Laurance 
Translation from french to english : Mathieu Sauvajot

Recipe for a 10” (25cm) mold:

  • 2 cups + 1/3 cup (300g) flour
  • 2 teaspoons (10gr) of baking powder
  • 1 cup (240ml) milk
  • 3 large eggs (3/4 cup or 180g)
  • ½ cup (120g) vegetable oil (make sure you can cook the one you chose)
  • 4 oz + 1 teaspoon (120g) grated cheese
  • 1 tablespoon (15gr) sugar
  • 1 teaspoon (5g) salt
  • Pepper to taste
  • 5 oz + ¾ oz (160g) blue cheese (ex: Saint Agur ou Fourme d'Ambert)
  • ½ cup (75g) raisins or cranberries or even dates
  • 2/3 cup (100g) walnuts or pecan nuts

Many others new recipes are available in french in « "Je n'en ferai qu'une bouchée" !

In a big mixing bowl, pour the flour, the baking powder, the milk, the eggs and finally the oil.

Mix with a whisk then add the salt, the sugar and the grated cheese. Pepper to taste.

Cut in pieces the blue cheese of your choice (if you prefer using a French one, the Saint Agur, or Fourme d’Ambert are perfects).

Add it in the dough, with the raisins and the pieces of walnuts.

Stir well.

Pour into the mold lined with baking paper.

Bake at 350°F (175°C) for 45-50 minutes, adapting the baking time to your own oven.

I made another version with pecan nuts and a mix of cranberries and raisins. Try with dates, it's delicious as well!!

Same idea and same way to bake!

This cake is delicious, cold or just warm.


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