Andouille and buckwheat cake

Breton and Norman recipe

Ingredients for 8 people:

  • - 150 g of wheat flour T55
  • - 50 g of buckwheat flour (for originality and more flavor)
  • - 1 packet of yeast
  • - 3 eggs
  • - 1 glass of cider
  • - 2 tablespoons of oil olive oil
  • - 250 g of Vire andouille cut into small pieces
  • - 50 g of crushed hazelnuts
  • - 150 g of grated cheese

 

Preparation

Preheat your oven to 160 degrees

Meanwhile, in a large salad bowl, mix the flours, salt, yeast and andouille pieces. pepper
slightly.

Add the 3 whole eggs, the glass of cider and the olive oil, then the rest of the other ingredients.

Mix gently to obtain a smooth and voluptuous paste.

Then pour your preparation into a nice cake tin and cook for about an hour. During cooking,
cover the cake with a sheet of paper so that the cake is golden brown and remains very soft.

This cake will be enjoyed as a starter or as a main course accompanied by a salad or vegetables of your choice and a bowl of farm cider.

You can also serve it cut in small dice as an aperitif, for a very local note choose a Pommeau of quality. This cake can be kept perfectly for a few days.

Enjoy your meal !!

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La maison d'hôtes Les Bruyères du Mont vous accueille dans la Baie du Mont Saint Michel 12 km du Mont St Michel entre St Malo et Granville  Nous vous proposons un séjour entre Bretagne et Normandie au sein de 4 chambres  et un gîte de charme.

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