Chard ribs, blue cheese, and hazelnut cake
Prep time 20m
Total time 1h 10m
Serves 6
The weather's nice and the summer heat is upon us. It's a good time for a picnic in the park with friends, and this cake is a perfect addition.
The classic olive and bacon? Why not make a more original cake and make use of the chard ribs leftover from the green pancakes recipe. Chard and hazelnuts make a great pair, with blue cheese completing the mix.
A good glass of wine, cheers and bon appétit!
Recipe taken from the book Les cakes signés Sophie Dudemaine.
- 300g chard ribs (stems)
- 150g mild blue cheese
- 60g whole hazelnuts
- 125g plain yogurt
- 50g sunflower oil
- 2 eggs
- 160g flour
- 2 teaspoons baking powder
- 2 pinches of salt
- Pepper
Instructions
- Separate the chard ribs from their leaves, and cut them into 1 cm pieces. Steam them 8-10 min, then put them aside.
- Cut the blue cheese into small cubes.
- Coarsely crush the hazelnuts.
- Preheat the oven to 170°C.
- In a bowl, mix the yogurt, oil, and eggs. Add the flour, baking soda, salt and pepper, and mix everything together.
- Add the chard ribs, cheese, and hazelnuts, and stir.
- Pour the batter into a buttered and floured cake pan.
- Bake for about 40 min.
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