Servings: 6 people
Calories: 310kcal
Cost: $10
Equipment
- Loaf pan (or similar baking dish)
- Large skillet
- Whisk
- Mixing bowls
- Spatula
Ingredients
- 200 g Comté cheese, grated
- 150 g hazelnuts, chopped
- 4 pieces eggs
- 250 g Paris mushrooms, sliced
- 200 g flour
- 1 packet baking powder
- 10 cl milk
- 10 cl olive oil
- 1 bunch fresh parsley, chopped
- to taste Salt and pepper
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet, heat olive oil and sauté the sliced mushrooms until golden brown and tender. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth.
- In another bowl, combine flour, baking powder, salt, and pepper. Gradually add this dry mixture to the wet ingredients, stirring until smooth.
- Fold in the grated Comté cheese and chopped hazelnuts until evenly distributed.
- Gently mix in the sautéed mushrooms.
- Stir in the chopped fresh parsley briefly until combined.
- Grease and flour a loaf pan, or line it with parchment paper. Pour the batter into the prepared pan.
- Bake for about 45 minutes or until a toothpick inserted comes out clean. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
To enhance the flavor, add a pinch of nutmeg or a sprinkle of dried thyme to the batter. Toasting the hazelnuts before adding can deepen their flavor. For fresh presentation, garnish the cake with parsley and serve with a side salad for a complete meal. Store in an airtight container in the refrigerator for up to 3 days or freeze for later use.
Nutrition
Calories: 310kcal | Carbohydrates: 18g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 250mg | Potassium: 380mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 8mg
Tried this recipe?Let us know how it was!