Le Cake »Rustique«

30 min.
working time
35 min.
rest time


80g / 3¼ oz Protein Walnut Flour
70g / 2¼ oz wheat flour
5g / ⅛ oz double-acting baking powder 
1 tbsp potato starch
3 eggs
12 cl / ½ cup reduced-fat milk
5 cl. / ¼ cup BIO PLANÈTE Walnut Oil Toasted (or Almond Oil Toasted)
8 cl. / ⅓ cup BIO PLANÈTE Olive Oil
150 g / 5½ oz Roquefort
50g / 1¾ oz walnuts
2 pinches of salt
2 pinches of pepper

Preheat oven to 180°C / 350°F. Crumble the Roquefort and place to one side. Crush walnuts and mix the flour, baking powder and starch in the bowl. Beat the eggs. Add warm milk and oils until well blended. Season with salt and pepper. Add Roquefort and nuts. Grease loaf pan. Fill with mixture. Bake for 35–40 minutes at 180°C / 350°F. Ready when a knife inserted comes out clean. Leave to cool before removing from pan.

Used Products

Walnut Oil

· Toasted ·

100 ml

Almond Oil

· Toasted ·

100 ml

Olive Oil Mild

· Olive Oil Extra Virgin ·

500 ml | 1 L | 3 L

Olive Oil Medium Fruity

· Olive Oil Extra Virgin ·

500 ml | 1 L

Olive Oil Fruity

· Olive Oil Extra Virgin ·

500 ml | 1 L
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