A+ A A-

Toasted Roquefort Cake with Walnuts




3 large eggs

¾ cup unbleached flour

6 ounces Roquefort cheese

1/3 cup pineau blanc

½ tablespoon baking powder

¾ cup walnuts, chopped

Butter for coating the terrine




Preheat the oven to 400 degrees.  Generously butter a small terrine or mold.


Beat the eggs together with a fork as if you were making an omelet.  Sift the flour onto the eggs and carefully fold it in.  Crush the cheese and incorporate the wine.  Stir this into the egg and flour mixture followed by the baking powder and walnuts.  Spoon this batter into the prepared mold


Bake for 35-40 minutes, until the internal temperature reaches 200 degrees.  Cover the cake with aluminum foil if it gets overly browned.


Remove to a rack to cool for 10 minutes before unmolding.  Serve warm or at room temperature.