A delicious cake with squash, comté cheese and walnut kernels sprinkled with sesame and squash seeds. A nice snack or appetizer. You can also serve a few slices for a light meal with a salad on the side. Follow the steps!
Red kuri squash, comté & walnut cake
Ingredients
- 250 g roasted dices of red kuri squash
- 100 g comté cheese
- 1 handful of walnuts
- 3 eggs
- 200 g flour for instance a mix of different flours like 50 g of multi cereals flour 50 g of kamut flour and 100 g regular white flour
- 10 g baking powder
- 10 cl olive oil
- 10 cl milk
- 1 tbsp walnut oil optional
- 1 tsp cumin
- ½ tsp smoked paprika optional
- 1 tsp nutmeg
- 1 pinch of salt
- squash seeds
- sesame seeds
Instructions
- If you don't have any leftover roasted pumpkin, cut a pumpkin into small cubes, drop the cubes into a gratin dish, drizzle with olive oil and sprinkle with thyme. Bake at 180°C for about 30 minutes until the flesh is melted.
- Dice the cheese and coarsely crush the walnut kernels.
- In a bowl, beat the eggs, add the milk and oil and mix again with a whisk.
- Gradually add the flour and yeast while whisking.
- Add the spices and mix again, then add the diced pumpkin, the comté cheese and the walnut kernels.
- Pour the preparation into a cake tin and sprinkle the pumpkin and sesame seeds on top.
- Bake at 180°C for about 30 minutes. Check with the tip of a knife and let cool on a wire rack.
Notes
You can replace the comté cheese with other cheeses, such as parmesan, mozzarella, ricotta, feta, etc…
You can also add some mushrooms for instance.