Recipe: Chestnut, Roquefort and Fig Cake

Name: Chestnut, Roquefort and Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 3.2 oz (90 g) chestnut flour; 3.2 oz (90 g) cornstarch (or wheat flour); 3.5 oz (100 g) Roquefort Papillon cheese; 6 dried figs (or fresh depending on season); 3 eggs; 0.4 cup (10 cl) milk; 0.4 cup (10 cl) rapeseed oil; 1 packet of baking powder; 1.1 oz (30 g) grated Emmental cheese; Pepper, a little salt

By Pow 4.5/5 (14 reviews) · 🍳 28 made it

Prep 15 min

Cook 30 min

Total 45 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

3.2 oz (90 g) chestnut flour
3.2 oz (90 g) cornstarch (or wheat flour)
3.5 oz (100 g) Roquefort Papillon cheese
6 dried figs (or fresh depending on season)
3 eggs
0.4 cup (10 cl) milk
0.4 cup (10 cl) rapeseed oil
1 packet of baking powder
1.1 oz (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.

Chef Patrick's Comment

In my opinion, it would be best to remove the Emmental which detracts from the unmistakable flavor of the Papillon and remember to preheat the oven.

Also explore

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Wine Pairing

Sauternes South-West France Banyuls Natural Sweet Wines

Explore all French wines ›

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At what internal temperature should you cook a rare steak?

60-65°C 70-75°C 50-55°C

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You enjoyed this recipe of chestnut, roquefort and fig cake? Discover other recipes of salt cakes, or browse the starters category. This dish pairs well with Sauternes and Banyuls.

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