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!
- 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.
- Grease a baking cake.
- Preheat the oven to 180C degrees.
- In a large bowl add the flour, the black pepper and the baking powder.
- Add the eggs one by one and mix with a wooden spatula.
- Add the liquid cream and continue to mix.
- 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).
- 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).
- Remove from the oven and allow to cool for 20 minutes.
- 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.