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
Preheat your oven to 160 degrees
Meanwhile, in a large salad bowl, mix the flours, salt, yeast and andouille pieces. pepper
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 !!