Kitchen. Apricot, rosemary and Roquefort cake

Ingredients for 4 people:

  • 3 apricots
  • 1 tbsp chopped rosemary
  • 150 g flour
  • 50 g hazelnut powder
  • 1 sachet of yeast
  • 3 eggs
  • 10 cl of milk
  • 150 g of Roquefort
  • 5 cl olive oil
  • 10 g butter for the pan

Realization:

1. Wash the apricots. Wipe them. Open them in half and pit them. Cut them into small pieces.

2. Dice the Roquefort.

3. In a bowl, beat the eggs with the milk and olive oil. Add flour, hazelnut powder, yeast and chopped rosemary, mix well. Salt and pepper.

4. Add the apricots and Roquefort. Mix well again.

5. Let the dough rest for 1 hour in a cool place.

6. Preheat oven to 180 ° C (th. 6)

7. Pour the mixture into a lightly buttered and floured cake pan.

8. Bake for 40 to 45 minutes.

9. Unmold at the exit of the oven.

The Council: for individual cakes, bake for 20 to 25 minutes, watching the baking.

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