Cake with Roquefort, Walnuts and Sultana Raisins

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A beautiful Friday sunny day to enjoy the weekend in the garden! Perfect time to celebrate Fiesta Friday  with  Angie . Today, I am bringing a Cake with Roquefort, Walnuts and Sultana Raisins. Roquefort is a sheep milk blue cheese from the city of Roquefort located in South of France. A very strong cheese but when eaten with nuts and raisins, becomes very pleasant! Thanks to Hilda from Along the Grapevine and Julianna from Foodie On Board for co-hosting this Fiesta Friday this week!

Serves 8


  • 200g of plain flour/all purpose flour/wheat flour
  • 11g of baking powder
  • A pinch of black pepper
  • 3 medium eggs
  • 100ml of liquid cream
  • 150g of Roquefort (you can replace Roquefort by Gorgonzola cheese or Stilton cheese)
  • 100g of walnuts
  • 100g of sultana raisins

PS: Don’t add salt because this cheese is extremely salty.



  1. Grease a baking cake.
  2. Preheat the oven to 180C degrees.
  3. In a large bowl add the flour, the black pepper and the baking powder.
  4. Add the eggs one by one and mix with a wooden spatula.
  5. Add the liquid cream and continue to mix.
  6. Add the Roquefort cheese cut in small pieces, the walnuts and finally the raisins and mix all the ingredients together (the dough is a little sticky).
  7. Pour into the baking cake and bake for 45 minutes (more or less depending on the oven or until a toothpick inserted in the center comes out clean).
  8. Remove from the oven and allow to cool for 20 minutes.
  9. Cut slices and serve with butter.

This cake is very nice for brunch or for a lunch with a salad on the side. Not everyone likes Roquefort (because of the smell and the taste) but with the addition of walnuts and raisins gives a nice harmony. I like eating this cheese with a fresh grapes of raisins.

Bon Appétit.

59 thoughts on “Cake with Roquefort, Walnuts and Sultana Raisins

  1. Pingback: The Impossible Chocoflan | Fiesta Friday #38 | The Novice Gardener

  2. Linda this cake is a cake of all cakes! I love this combination of cheese, walnuts and grapes- I do the same- mix these flavours. It’s delicious. Now I have to express my disappointment and struggle, because I’m on a diet right, and you as my friend should support me and make it easier, but no- you post this picture of the cake and that NICELY MELTING BUTTER! Can I order for next time a picture of rice cakes so this fantastic view would not haunt me for the rest of the day?? 😀 have a lovely weekend xx

    • Thank you Marta 😀 This cake is tasty and so good with butter or with orange marmalade on the slice. Sorry to hear that you’re on diet (are you serious?)…Enjoy the rest of your weekend and be strong 😉 xx

      • Linda! First it was the butter and now the orange marmalade awwww this is a provocation 😀 and if I give up it will be your fault! Yes, I’m on a little died- after Sicily I need to lose a few kg so at least I could fit into my interview clothes! xx

  3. The only problem I have with roquefort is that as soon as I have it in my hands, it doesn’t last more than 5 minutes. Despite its strong flavour, it’s one of my favourite cheese. This bread has to taste heavenly Linda, love the idea of adding raisins!

    • You made me laugh 😀 It is a very tasty cheese, it reminds me Gorgonzola cheese (strong and salty). The cake is nice, crunchy, sweet and salty at the same time, but not everyone likes this kind of cake!

  4. What a beautiful cake to eat in the beautiful sunlight. Wow. I love how you mixed these flavors. I think cheese in or on anything makes it better and nuts add such great flavor and texture. And butter. Perfect. Enjoy your weekend!

    • Thank you, Amanda 🙂 I love the taste of strong cheese especially Roquefort. I made two cakes, the first one with cheese and walnuts and the second one with cheese, walnuts and raisins. The second one was a great success at home. Actually the weather is beautiful, my favorite season. Have a nice week!

    • You’re welcome, Farianti 🙂 The weather is beautiful and the flowers are blooming, my favorite season in Dubai. The cake is very tasty and baked without butter or oil… Have a wonderful week 🙂

  5. Hi Linda! I am fascinated by your cake! I love to mix cheese in the sweet cakes, but never have thought of roquefort! I am so intrigued, I just may have to make this one! It looks divine! Thanks so much for bringing it to FF ! 😀

    • Thank you, Julianna 🙂 Roquefort in this cake is very nice, a little crunchy with walnuts and a little sweet with raisins. If you like strong cheese maybe you will like it. Thank you for co-hosting this week Fiesta Friday!

  6. I could see from your photo that you really had a beautiful, sunny Friday morning. And it was indeed lovely to spend your day in your garden. This looks good, Linda. Have a pleasant week. ❤

  7. Linda, Whenever I am clicking on your blog link, I am thinking on my mind ” what exquisite recipe she has got to share. I am sure it is something out of the box” And you never ever disappoint. This recipe is another in this line. I love cakes with walnuts and this one is just so beautiful!!

  8. Gorgeous combination, I love these french savoury cakes and yours looks really great. I just made a chutney that would go really well with it and, of course, more cheese. Yum. Have a great week and I am so jealous of the sunshine… N xx

    • Thank you, Nicole 🙂 I was lucky, I grew up in Paris and now I cannot leave without cheese, this simple cake tastes good and I agree with you, your chutney would be most welcome. Have a great day xx

  9. Hi Linda – lovely flavours – great idea, does the roquefort come through strongly in the recipe? I love Roquefort but am worried that the taste might be hidden in the bread :)!!!

    • Hi Polianthus, I think you are a good “connaisseur”, the addition of walnuts and raisins cover a little the strong flavor of Roquefort. If you like to do this cake maybe you should remove the 2 others ingredients or maybe add more Roquefort (200g). It’s still a nice cake. Have a nice week 🙂

      • hello my dear – well I do like my food 🙂 – I think I would consider making the cake with walnuts and raisins and then eating it with roquefort :)I am sure it is delightful as is of course. Just had roquefort with apple for lunch!

  10. I don’t know if I’m far behind in your posts, or if my reader is denying me to see them. Either way, I’m happy to discover this cake now…it looks delicious and love the combination of ingredients, Linda! Yummy. 😀

  11. Pingback: Cake with Roquefort, Walnuts and Sultana Raisins | homethoughtsfromabroad626

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