Cake au Bleu d’Auvergne, Lardons et Noix

Serves : 4 people

Preparation : 30 minutes

Cooking : 45 minutes

Ingredients

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

Instructions

Preheat your oven to 190°C (375°F).

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.

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.

Dice the Bleu cheese, mix it with the bacon bits and walnuts, then add everything to the mixture from before.

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.