Cake a la facon du sud-ouest



  • 200 g (0,44 lbs) pitted soft Agen prunes
  • 100 g (0,22 lbs) Bayonne ham
  • 100 g (0,22 lbs) Roquefort cheese (optional)
  • 100 g (0,22 lbs) Périgord walnuts
  • 3 eggs
  • 160 g (0,35 lbs) flour
  • 1 packet of baking powder
  • 10 cl of milk
  • 20 g (0,044 lbs) butter
  • 4 tablespoons of olive oil
  • Salt pepper

In a bowl, beat the whole eggs, oil and milk. Salt and pepper.
Mix in a bowl, the flour and the yeast and gently incorporate it into the egg preparation.
Cut the ham into strips, the prunes into slices, the Roquefort into cubes and coarsely chop the walnuts.
Add all these elements to the preparation by gently mixing.
Butter a cake pan. Pour the mixture and bake for 50 minutes at 180°C (352) (th.6).
Monitor the end of cooking with the tip of a knife which should come out dried.
Unmold once cooled.


 

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