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Morel and Walnut Cake

Morel and Walnut Cake


  • 150 g flour
  • 4 eggs
  • 80 ml oil
  • 150 ml milk
  • 11 g baking powder
  • 150 g walnut halves
  • 150 g washed fresh Morel mushrooms (or 30g of dried Morel mushrooms, reconstituted beforehand in very hot water)
  • 150 g grated Comté cheese
  • 15 g butter
  • Salt & pepper

Serves 8


Pre-heat the oven to 180 °C (Gas 6).

Mix the flour and the baking powder together. Add the eggs one by one and mix well. Add the oil and the milk. Use an electric whisk to mix together and obtain a creamy and smooth batter.

Add the salt and pepper.

Continue to mix using a spatula and add the grated Comté cheese, the Morel mushrooms and the whole walnut halves.

Carefully butter the cake tin and pour in the cake mixture. Bake for about one hour in the oven. The cake is ready when the blade of a sharp knife inserted into the middle of the cake comes out clean.

Leave to cool down, then cut into slices. The whole walnut halves and Morel mushrooms create a pretty marbled pattern.

Author and photograph: Philippe Barret