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Morel and nut cake

Morel and nut cake


  • 150 g flour
  • 4 eggs
  • 8 cl oil
  • 15 cl milk
  • 1 sachet of baking powder
  • 150 g walnut kernels
  • 150 g of fresh washed morels (or 30 g of dry morels, to be rehydrated beforehand in very hot water)
  • 150 g grated cheese
  • 15 g butter
  • salt, pepper

Serving 8


Preheat the oven to 180° (th. 6).

Mix the flour with the baking powder. Incorporate the eggs one by one, mixing well. Add the oil and milk. Work this dough with an electric whisk so that it is smooth and creamy.

Season with salt and pepper.

Continue to mix with a spatula and add the grated Comté cheese, morels and whole walnut kernels.

Carefully butter a cake tin and fill it two-thirds full. Bake in the oven for about 1 hour: the cake is cooked when the blade of a knife, stuck through the heart, comes out dry.

Leave to cool then cut into slices. Whole walnut kernels and morels will create original marbling.

Author and photographer : Philippe Barret