Gâteau salé au morbier, persil et noisettes
Ingredients
- 130 g huile d'olive
- 200 g œuf
- 40 g persil
- 4 gousses d'ail
- 230 g lait demi-écrémé
- 7 g sel
- 15 g sucre
- 300 g farine T55
- 10 g levure chimique
- 100 g poudre de noisette
- 70 g comté
- 230 g morbier
Instructions
- Mettez l’huile choisie, les 200g d’œuf (environ 4 œufs moyens), le persil lavé et coupé en morceau et l’ail épluché dans un blender et mixez jusqu’à avoir une sorte de crème homogène.
- Versez dans un récipient puis ajoutez le lait, le sel et le sucre.
- Mélangez puis versez la farine, la levure chimique et la poudre de noisette.
- Ajoutez alors les fromages : l’emmental ou le comté râpé et le morbier coupé en morceaux (avec la croûte !).
- Mélangez bien puis versez dans le moule dont le fond est garni de papier sulfurisé. Passez un peu d’huile sur le bord interne pour faciliter le futur démoulage.
- Faites cuire 50 minutes à 175°C sur chaleur statique (pas chaleur tournante).
- Démoulez et laissez tiédir sur une grille à pâtisserie.
- Dégustez à l’apéritif ou en entrée avec une salade. Le gâteau de morbier est meilleur chaud ou tiède, il suffira donc de le réchauffer !
Perfect as an original starter or aperitif! I tasted the equivalent of this salted Morbier, parsley and hazelnut cake in a restaurant in Joigny where I was lucky enough to be invited. I wanted to do it again at home, always on instinct. The result is delicious, with an unexpectedly pretty green color when cut. Very easy to make, it’s best served hot or warm, so just warm it up before devouring!
Recipe for a 23-24 cm diameter mould:
- 130g olive or rapeseed oil for cooking
- 200g egg
- 40g parsley (or wild garlic)
- 4 garlic cloves, peeled (not necessary if wild garlic)
- 230g semi-skimmed milk
- 7g salt
- 15g of sugar
- 300g of flour T55
- 10g of baking powder
- 100g of hazelnut powder
- 70g grated Comté or Emmental cheese
- 230g morbier cheese, cut into pieces
Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
Pour into a bowl and add the milk, salt and sugar.
Mix, then add the flour, baking powder and hazelnut powder.
Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
Bake for 50 minutes at 175°C over static heat (not convection heat).
Turn out and leave to cool on a wire rack.
Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm, so just heat it up!
Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
