Walnut-roquefort savory cake
This savory cake is traditionally served in France at cocktail hour. It can also be served as a starter, accompanied by a salad of tender leaves — lamb’s lettuce or mesclun, for example.
As the cake is quite tender when it comes out of the oven, allow it to cool completely before attempting to slice it. To reheat the cake once it has been sliced, form it back into a loaf and cover with aluminum foil. Reheat gently for 10 minutes.
You will need a 1-1/2 quart (liter) loaf pan and a wire whisk.
1/1-2 cup (200 g) plus 2 tbsp. flour
1 tsp. butter
1 cup (100 g) walnut pieces
5 ounces (150 g) roquefort
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup (10 dl) milk
1/2 cup (10 dl) olive oil
Prepare a loaf pan using the butter and 1 tbsp. flour.
Break the walnuts into small pieces — but do not grind them. Set aside.
Chop the roquefort into small cubes. Measure 1 tbsp. flour into a shallow bowl. Add the roquefort cubes and toss to cover them evenly with the flour. This will prevent the roquefort from sinking to the bottom of your loaf.
Preheat the oven to gas mark 6 (350 F, 180 C).
In a large bowl, combine the remaining flour, the baking powder and the salt. Stir to mix. Shape the flour into a well, so that it is more shallow on the bottom than on the sides.
Crack the eggs into the well. Using a wire whip, beat the eggs, incorporating the flour as you go. It will be quite sticky. When you have incorporated about half the flour, add the milk and continue to whisk until the batter is smooth.
Add the olive oil and whisk in. You will now have a shiny, elastic batter.
Using a wooden spoon, mix in the walnuts and then the roquefort.
Turn the batter into your loaf pan and bake for about 45 minutes, until the loaf is golden and a knife inserted into the middle comes out clean.
Allow to cool for five minutes. Unmold. Allow to cool completely before slicing.
This cake is rather large, but not to worry. You can serve part and store the rest in the freezer for another occasion. Best to freeze it unsliced.