Endless fillings...
For a change, you can swap the walnuts for hazelnuts, the Roquefort for Comté or parmesan. You can add sun-dried tomatoes, swap the ham for diced ham hock or chorizo…
I’ll let you dream up the best cakes to suit your taste 
Roquefort, walnut and cured ham cake
With two recipe books on loaf cakes, Sophie Dudemaine sets us up with *apéro* ideas for a lifetime, or nearly!
I take my inspiration from her recipes for my cakes. They’re simple and reliable. For those who know me, I have a slightly lighter hand with the fat!!
This cake is generally a big hit.
Seasons & months
Preparation
-
Step 1
Preheat the oven to 180 °C.
Mix the flour sifted with the baking powder, the eggs, the oil and the milk.
Add to this mixture the ham in shreds, the Roquefort cut into dice and the walnut halves.
Pour the cake batter into a buttered or silicone mould.
Bake for 45 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
536
kcal
Protein
18,1
grams
Carbohydrates
26,6
grams
Fat
39,6
grams
Fibre
2,4
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by