the wine to go with it!!
A Coteaux du Layon drunk with the winegrowers… A lovely moment !!
Duck confit and walnut loaf cake
Another cake from the book “Cake Show” by Sophie Dudemaine, which I’ve reworked a little because I find Sophie is often on the heavy side!
Preparation
-
Step 1
Preheat the oven to 180°C.
Mix the sifted flour with the baking powder, the eggs, the oil, the milk and the chopped parsley.
-
Step 2
Stir into this mixture the shredded duck confit (or in small pieces if you want the cake to slice better), the walnut kernels and the cornichons cut into thin slices.
Bake for 45 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
414
kcal
Protein
9,8
grams
Carbohydrates
26,8
grams
Fat
29,3
grams
Fibre
1,9
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by