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

  1. Separate the chard ribs from their leaves, and cut them into 1 cm pieces. Steam them 8-10 min, then put them aside.
  2. Cut the blue cheese into small cubes.
  3. Coarsely crush the hazelnuts.
  4. Preheat the oven to 170°C.
  5. In a bowl, mix the yogurt, oil, and eggs. Add the flour, baking soda, salt and pepper, and mix everything together.
  6. Add the chard ribs, cheese, and hazelnuts, and stir.
  7. Pour the batter into a buttered and floured cake pan. 
  8. Bake for about 40 min.

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