Recipe: Chestnut, Roquefort and Fig Cake

Name: Cake chataigne roquefort et figues
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 portions
Ingredients: 90 g de farine de ch'taigne; 90 g de maïzena (ou farine de blé); 100 g de roquefort papillon; 6 figues sèches (ou fraîches suivant la saison); 3 oeufs; 10 cl de lait; 10 cl d'huile de colza; 1 sachet de levure; 30 g d'emmental r'pé; Poivre, peu de sel

By Pow ★ ★ ★ ★ ★ 4.5/5 (14 reviews) Starters

Prep 15 min

Cook 30 min

Total 45 min

Servings 6 serv.

Ingredients for 6 servings

90 g chestnut flour
90 g cornstarch (or wheat flour)
100 g Roquefort Papillon cheese
6 dried figs (or fresh depending on season)
3 eggs
10 cl milk
10 cl rapeseed oil
1 packet of baking powder
30 g grated Emmental cheese
Pepper, a little salt

Step-by-step directions

1 Preheat the oven to 180° (th.6). Butter a loaf pan.
2/ Cut the figs and Roquefort into cubes. Set aside.
3/ In a mixing bowl, combine the flour, cornstarch and baking powder.
4/ In a bowl, beat the eggs into an omelet. Pour in the milk and oil. Add a little salt and pepper.
5/ Pour the egg mixture over the flour and mix. Add the Roquefort, figs and grated Emmental. Mix. Pour the batter into the pan and bake for 30 minutes.
Let cool slightly before turning out and serve this cake with a green salad.