Red kuri squash, comté & walnut cake

Servings 8

Prep Time 20

Cook Time 30

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

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.

You can replace the comté cheese with other cheeses, such as parmesan, mozzarella, ricotta, feta, etc...

You can also add some mushrooms for instance.

Course: Appetizer, Snack

Cuisine: French

Keyword: Cake, Squash, Walnut