Fluted Cake Mould Cake with Goat Cheese, Fig and Hazelnut by @bedouin_provence

1h

8 servings

🥚

3

Eggs

🌾

150 g

Flour

🥛

150 ml

Milk

🫒

2 tbsp

Olive oil

🫙

1 packet

Baking powder

🧂

Salt

⚫

Pepper

🧀

100 g

Goat cheese log

🍈

7

Dried figs

🥜

Hazelnuts

  1. Mix
    • Eggs
    • Flour
    • Milk

    Mix the eggs, flour, milk, olive oil, baking powder, salt and pepper into a batter.

  2. Add
    • Goat cheese log
    • Dried figs
    • Crushed hazelnuts

    Add the goat cheese log, dried figs and crushed hazelnuts to the batter.

  3. Pour

    Pour the batter into the fluted cake mould.

  4. Bake

    Bake for 45 minutes at 180°C.

Fluted Cake Mould Cake with Goat Cheese, Fig and Hazelnut by @bedouin_provence

1h

8 servings

🥚

3

Eggs

🌾

150 g

Flour

🥛

150 ml

Milk

🫒

2 tbsp

Olive oil

🫙

1 packet

Baking powder

🧂

Salt

⚫

Pepper

🧀

100 g

Goat cheese log

🍈

7

Dried figs

🥜

Hazelnuts

Preparation Steps

  1. Step 1/4

    Mix the eggs, flour, milk, olive oil, baking powder, salt and pepper into a batter.

    🥚Eggs
    🌾Flour
    🥛Milk
    🫒Olive oil
    🫙Baking powder
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/4

    Add the goat cheese log, dried figs and crushed hazelnuts to the batter.

    🧀Goat cheese log
    🍈Dried figs
    🥜Crushed hazelnuts
    🥣Mixing bowl

  3. Step 3/4

    Pour the batter into the fluted cake mould.

    🍰Fluted cake mould

  4. Step 4/4

    Bake for 45 minutes at 180°C.

Composition

Ingredients

Types

Eggs, Grains, Dairy, Fats and Oils, Baking Ingredients, Spices, Fruits, Nuts

Ingredients

Eggs, Flour, Milk, Olive oil, Baking powder, Salt, Pepper, Goat cheese log, Dried figs, Hazelnuts

Notes

Salt (to taste), Pepper (to taste), Dried figs (6 to 8 figs), Hazelnuts (a generous handful, crushed)

Allergens

Eggs, Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, soy-free

Calories

230 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 20g, Fat: 13g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1mg, Sodium: 230mg, Potassium: 180mg, Magnesium: 25mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.4µg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Mixing bowl, Whisk, Fluted cake mould

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@bedouin_provence

Origin

Cuisine

French

Geographic

France, Provence

Various

Aspect

Texture

Moist, Soft, Crumbly

Flavors

Savory, Tangy, Sweet-salty, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container or wrapped in foil), freezer : 2 months (wrap slices individually in plastic wrap and foil,thaw at room temperature or reheat in oven), room temperature : 1 day (keep covered, away from heat)