A delicious savory cake combining earthy mushrooms, nutty hazelnuts, and the rich taste of Comté cheese. Perfect as an appetizer, snack, or light meal!
📝 Ingredients
- 200g mushrooms (button or Paris mushrooms), finely chopped
- 150g Comté cheese, grated
- 100g hazelnuts, crushed
- 200g all-purpose flour
- 3 large eggs
- 100ml milk
- 100ml olive oil (plus a little for cooking)
- 1 packet baking powder (about 10g or 2 tsp)
- Salt and black pepper, to taste
- A handful of flat-leaf parsley, finely chopped
👩🍳 Instructions
1️⃣ Prepare the Mushrooms:
- Heat a splash of olive oil in a frying pan over medium heat.
- Add the chopped mushrooms and cook until golden brown and the moisture has evaporated.
- Season with salt and pepper. Set aside to cool slightly.
2️⃣ Prepare the Batter:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together the eggs, olive oil, and milk until well combined.
- Add the flour and baking powder to the mixture. Stir until you have a smooth, homogenous batter.
3️⃣ Incorporate the Ingredients:
- Add the sautéed mushrooms, grated Comté cheese, crushed hazelnuts, and chopped parsley to the batter.
- Gently fold with a spatula until everything is evenly distributed.
- Season the batter with a little more salt and black pepper to taste.
4️⃣ Bake the Cake:
- Grease and flour a loaf or cake pan to prevent sticking.
- Pour the prepared batter into the pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
5️⃣ Serve:
- Allow the cake to cool slightly before slicing.
- Serve warm or at room temperature as an appetizer, side dish, or main course alongside a fresh green salad.
Enjoy your savory Mushroom, Comté & Hazelnut Cake with a sprinkle of fresh parsley on top for an added burst of color and flavor! 🥂🍄✨