Name: Cake with Bleu d'Auvergne, Bacon, and Walnuts
Prep time: 30 min
Cook time: 45 min
Yield: 4 people
Cuisine: France
Ingredients: 3 eggs; 150 oz offlour; 1 bag ofbaking powder; 5 fl oz ofwalnut oil; 5 fl oz ofvegetable oil (sunflower seeds, grape seeds...); 125 fl oz ofmilk; 100 oz ofgrated Gruyère cheese; 100 oz ofAuvergne blue; 50 oz ofnuts (shelled); 100 oz ofsmoked bacon bits; cake pan

Cake with Bleu d'Auvergne, Bacon, and Walnuts

main courses

Updated on 27 December 2024 by

ratatouille

1 review 5 : Delicious

Level

Elementary

Preparation

30 minutes

Cooking

45 minutes

This Bleu d'Auvergne and walnut cake is a twist on the classic winter cake, featuring walnuts and cheese.

I drew inspiration for this recipe from the classic Les Cakes de Sophie, Sophie Dudemaine, Minerva, 160 pages, which I highly recommend if you haven’t read it yet!

For

people

Add to shopping list

3 eggs
5.3 oz of flour
1 bag of baking powder
1.7 fl oz of walnut oil
1.7 fl oz of vegetable oil sunflower seeds, grape seeds...
4.2 fl oz of milk
3.5 oz of grated Gruyère cheese
3.5 oz of Auvergne blue
1.8 oz of nuts shelled
3.5 oz of smoked bacon bits

Kitchen utensils
cake pan

1
Preheat your oven to 190°C (375°F).
2
Sauté the bacon bits for 2 minutes, then add the chopped walnuts, and season with salt and pepper. Stir and let simmer for 5 minutes over low heat.
3
Warm the milk. In a mixing bowl, beat the eggs, then add the flour and baking powder. Gradually stir in the two oils and the warm milk. Add the grated Gruyère cheese.
4
Dice the Bleu cheese, mix it with the bacon bits and walnuts, then add everything to the mixture from before.
5
Pour the mixture into a loaf pan (greased or lined with parchment paper if it’s made of glass or ceramic). Bake for 40–45 minutes.

Notes

If you want your cake to stay nice and fluffy after coming out of the oven, make sure it’s fully cooked through before taking it out. To do this, check that it has turned a nice golden brown, that there is no more bubbling between the cracks, and perform the knife test: insert a thin knife, such as a serving knife, into the center, and check that the blade comes out clean.

Comments

Karina
December 18, 2022

Great recipe!
I made a few changes since I don't eat meat (I substituted sun-dried tomatoes for the bacon).
It was really good!
Reply

About
ratatouille

My name is Pascal

I live at Tournefeuille

My culinary biography As someone who is passionate about cooking and good food, I enjoy traditional dishes just as much as contemporary cuisine. Whether it’s for everyday meals or special occasions, I much prefer to cook for myself and (often) learn from my mistakes rather than give in to the temptation of “ready-made” meals!