Ingredients
Equipment
Method
- Preheat your oven to 180 degrees Celsius (thermostat 6).
- Sauté the button mushrooms cut into small cubes in olive oil until golden brown, then set aside to cool slightly.
- In a large bowl, beat the eggs with the milk and olive oil.
- Add the flour and baking powder to the wet mixture and stir to combine.
- Fold in the grated Comté cheese and chopped hazelnuts, seasoning with salt and pepper to taste.
- Add the sautéed mushrooms and finely chopped parsley to the batter and mix until smooth.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake in the preheated oven for 40 to 50 minutes until golden brown and a knife comes out clean.
- Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 220mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 350IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg
Notes
This cake can be served warm or at room temperature – perfect for any occasion!
For an extra crunch, sprinkle some chopped hazelnuts on top before baking.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
For a gluten-free option, substitute flour with a gluten-free blend. Enjoy experimenting with different mushrooms for varied flavors!
Tried this recipe?Let us know how it was!