Toasted Roquefort Cake with Walnuts

madelaine chefContributed by Dame Madelaine Bullwinkel

I serve this with drinks before dinner.

3 large eggs
3/4 cup unbleached flour
6 ounces Roquefort cheese
1/3 cup pineau blanc
1/2 tablespoon baking powder
3/4 cup walnuts, chopped
Butter for coating the terrine

1. Preheat the oven to 400°F. Generously butter a small terrine or mold.

2. Beat the eggs together with a fork as if you were making an omelet. Sift the flour onto the eggs and carefully fold it in. Crush the cheese and incorporate the wine. Stir this into the egg and flour mixture followed by the baking powder and walnuts. Spoon this batter into the prepared mold

3. Bake for 35-40 minutes, until the internal temperature reaches 200°F. Cover the cake with aluminum foil if it gets overly browned.

4. Remove to a rack to cool for 10 minutes before unmolding. Serve warm or at room temperature.

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