This savory olive oil loaf is a delightful balance of earthy mushrooms, nutty Comté cheese, toasted hazelnuts, and fresh parsley. Tender on the inside with a golden crust, it’s perfect for lunch, picnics, or as a show-stopping appetizer. With simple pantry staples and a few fresh ingredients, you’ll whip up this Intermediate-level recipe in no time—your taste buds (and guests) will thank you!
Key Ingredients
Here’s what you need to bring this flavorful loaf to life—each element plays its part in creating the perfect texture and taste:
- 200g all-purpose flour: Provides the structure for a tender, moist crumb.
- 3 large eggs: Bind ingredients and enrich the batter for a velvety texture.
- 100ml milk: Keeps the loaf moist and smooth.
- 80ml olive oil: Adds fruity richness and keeps slices soft even the next day.
- 150g Comté cheese, grated: Melts into the batter, offering nutty creaminess.
- 150g mushrooms, finely chopped (such as button or cremini): Sautéed until golden for deep, earthy flavor.
- 100g hazelnuts, roughly chopped: Sprinkle in crunchy bites and toasty nuttiness.
- 1 bunch fresh flat-leaf parsley, chopped (about 30g): Brightens the loaf with fresh herbal notes.
- 1 tablespoon baking powder: Leavens for a light, airy rise.
- Salt and pepper to taste: Enhances and balances all flavors.
How To Make Cake aux Champignons, Comté, Noisettes & Persil Plat
Ready to bake? We’ll sauté mushrooms to perfection, whisk up a smooth olive oil batter, and fold in all the tasty bits before baking to a golden finish. Follow these detailed steps for a loaf that’s moist, bursting with flavor, and perfect for slicing.
1. Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil or line it with parchment paper to prevent sticking.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped mushrooms and sauté until they turn golden and release all moisture, about 5–7 minutes. Season with salt and pepper, remove from heat, and let cool slightly.
3. In a large mixing bowl, whisk together the eggs, milk, and remaining olive oil until fully combined and slightly frothy.
4. Sift in the flour and baking powder, then gently stir until just combined—don’t overmix, a few small lumps are fine.
5. Fold in the sautéed mushrooms, grated Comté, chopped hazelnuts, and parsley using a spatula until they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.
7. Bake for 45–55 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean.
8. Once baked, cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
This savory loaf shines in so many settings—from casual lunches to elegant gatherings. Here are a few fun ways to present it:
- With a crisp green salad: Slice warm or at room temperature and serve alongside peppery arugula dressed in lemon vinaigrette.
- On a charcuterie board: Cut into thin wedges and arrange with cured meats, olives, and pickles for a delightful nibble spread.
- Picnic bites: Cube the loaf into finger-food pieces, skewer with cherry tomatoes and mini mozzarella balls for a colorful treat.
- Brunch centerpiece: Plate warm slices with a dollop of fruit chutney and a sprinkle of microgreens for a brunch-worthy display.
Tips For Perfect Cake aux Champignons, Comté, Noisettes & Persil Plat
This loaf easily becomes a family favorite, but these simple pointers will make it unforgettable. Always cool slightly before slicing to preserve its structure, and don’t shy away from colorful variations. A dish like this adapts wonderfully to your pantry—feel free to get creative!
- This cake can be served warm or at room temperature, making it perfect for picnics or as an appetizer at gatherings.
- Feel free to experiment with different types of cheese or nuts based on your taste preferences.
- Store leftovers wrapped in plastic wrap to keep the cake moist; it will also improve in flavor the next day.
- Pair it with a light salad or charcuterie for a delightful meal.
How To Store It
To maintain that fresh-from-the-oven taste and keep slices perfectly moist, proper storage is key. Follow these handy methods so you can enjoy your loaf throughout the week:
- Room Temperature: Cover cooled slices loosely with a clean tea towel for up to 24 hours—ideal if you’ll finish it soon.
- Refrigeration: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container; store in the fridge for up to 3 days.
- Freezing: Slice the cooled loaf, wrap each piece in plastic wrap, then place in freezer bags. Freeze for up to one month.
- Reheating: Thaw frozen slices in the fridge, then warm in a 150°C (300°F) oven for 10–15 minutes until heated through.
Frequently Asked Questions
Here are quick answers to the most common questions—happy baking!
- How long does it take to prepare and bake the Cake aux Champignons, Comté, Noisettes & Persil Plat?
Preparation takes about 15–20 minutes, including chopping, sautéing the mushrooms, and mixing the batter. Baking requires 45–55 minutes in a 180 °C (350 °F) oven. Allow an additional 10 minutes for cooling in the pan.
- My mushrooms release a lot of moisture. How can I prevent a soggy cake?
Heat a tablespoon of olive oil in a skillet over medium heat, add the finely chopped mushrooms, and season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until all the liquid has evaporated and the mushrooms turn golden. Removing excess moisture is key to maintaining a sturdy, non-soggy cake.
- Can I substitute the Comté cheese or hazelnuts with other ingredients?
Yes. For cheese, Gruyère, Emmental, or even sharp cheddar work well and will give slightly different flavor profiles. Instead of hazelnuts, try walnuts, pecans, or toasted almonds. Just chop them roughly to preserve the cake’s desirable texture.
- How should I store leftovers, and can I freeze the cake?
Wrap cooled slices tightly in plastic wrap and store in the refrigerator for up to 3 days; flavors often deepen after resting overnight. To freeze, place individual slices in airtight freezer bags for up to one month. Thaw in the fridge, then reheat in a 150 °C (300 °F) oven for 10–15 minutes or until warmed through.
- What are some serving suggestions for this savory cake?
Serve warm or at room temperature alongside a crisp green salad, charcuterie board, or a dollop of fruit chutney. It also works well as an appetizer for picnics or brunch. A light white wine or rosé complements the nutty cheese and earthy mushrooms beautifully.
- The batter looks lumpy after adding flour. Should I keep mixing?
It’s normal to see small lumps in the batter—overmixing can toughen the cake. Stir gently just until the flour is mostly incorporated. A few small lumps won’t affect texture and will disappear during baking.
- I don’t have olive oil. Can I use another fat?
Yes. Substitute with a mild-flavored vegetable oil or melted butter in equal quantity (80 ml). Butter will add richer flavor and a slightly denser crumb, while a neutral oil keeps the focus on the mushrooms, cheese, and hazelnuts.
What Makes This Special
This loaf truly shines because every bite delivers layers of texture and flavor: the soft crumb enriched by fruity olive oil, the savory punch of Comté, the earthiness of golden mushrooms, and the crunch of toasted hazelnuts, all brightened by fresh parsley. It’s wonderfully adaptable—perfect for lunch boxes, picnic baskets, or as an elegant starter. Go ahead, print or save this recipe, and let me know how it turns out! Comments, questions, or marvels at its deliciousness are always welcome.
Cake aux Champignons, Comté, Noisettes & Persil Plat
Description
Golden crust gives way to a tender crumb bursting with seared mushrooms, melted Comté, crunchy hazelnuts, and fresh parsley, all enriched by olive oil and a hint of peppery warmth.
Ingredients
Instructions
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Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.
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In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped mushrooms and sauté until they are golden and all moisture has evaporated, about 5-7 minutes. Season with salt and pepper, then remove from heat and let cool slightly.
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In a large mixing bowl, whisk together the eggs, milk, and remaining olive oil until well combined.
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Sift in the flour and baking powder, mixing until just combined. Be careful not to overmix; a few lumps are acceptable.
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Fold in the sautéed mushrooms, grated Comté cheese, chopped hazelnuts, and parsley. Mix gently until evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
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Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Note
- This cake can be served warm or at room temperature, making it perfect for picnics or as an appetizer at gatherings.
- Feel free to experiment with different types of cheese or nuts based on your taste preferences.
- Store leftovers wrapped in plastic wrap to keep the cake moist; it will also improve in flavor the next day.
- Pair it with a light salad or charcuterie for a delightful meal.
