FRIJE

<< recipes

Walnut, pear, and Roquefort or Gorgonzola (Italian cheese) cake

Opt for sweet, natural wines (Banyuls, Maury) that will complement the richness of the cheese in a voluptuous marriage. Sauternes will also work.

Public
Course: Dessert
Preparation time: 25 minutes
Cooking time: 45 minutes
Energy: 824 kcal / serving

Instructions

  • 1.   Peel the pears and slice them, removing the core and seeds.
  • 2.   In a pan, melt half of the butter.
  • 3.   Add the pears to the pan, gently turning them until they are golden.
  • 4.   Preheat the oven to 410°F (210°C). Grease a loaf pan and place it in the fridge (this will make it easier to remove the cake from the pan).
  • 5.   In a non-stick pan, roughly chop the walnut kernels,
  • 6.   and toast them for 2 minutes without oil. Then let them cool.
  • 7.   In a bowl, mix the flour, baking powder, and a large pinch of salt. Season with pepper.
  • 8.   Crack the eggs into the center and mix with a spatula, gradually incorporating the wine and oil.
  • 9.   Stir until the batter is smooth. Add the walnuts, pear slices, and diced cheese.
  • 10.   Mix again and pour into the loaf pan. Bake for about 40 minutes.
  • 11.   Check the doneness before removing the cake. Let it cool slightly. Unmold and enjoy warm or cold, sliced.

Ingredients for servings

  • 2 large pears not too ripe
  • 40 g of butter
  • 100 g of walnut kernel
  • 220 g of flour
  • 1 baking powder
  • 4 eggs
  • 10 cl of white wine
  • 4 tablespoon of olive oil
  • 200 g of Roquefort
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    824 kcal
    41 %
  • Fat
    60,44 g
    86 %
  • of which saturated
    22,83 g
    114 %
  • Carbohydrates
    39,89 g
    15 %
  • of which sugar
    2,2 g
    2 %
  • Protein
    26,24 g
    52 %
  • Fibers
    3,61 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.