Olive, hazelnut and grated Comté cake


  • 150g of flour
  • 1 sachet of yeast
  • 4 eggs
  • 150g of green olives (stones removed) (or black olives or a mixture of the two)
  • 80g of skinned hazelnuts
  • 150g of grated Comté cheese
  • Oil
  • 15g of butter
  • 15cl of milk
  • Salt
  • Pepper


  • Preheat the oven to 210 °C (between gas mark 6-7).
  • Use a cheese grater to shred the Comté onto a plate.
  • Sieve the flour then empty it into a bowl. Add the sachet of yeast.
  • Break open the eggs and mix them in whole, one after the other, using a wooden spoon.
  • Add five tablespoons of oil one by one and then the milk, stirring the mixture all the while.
  • Add salt then stir vigorously.
  • Mix using an electric mixer until the batter becomes smooth and buttery in texture.
  • Add the pepper.
  • Coat the bottom and sides of the mould you’ll be using with butter.
  • In a large pot bring enough water to the boil for the olives, then quickly submerge the olives for several seconds.
  • Drain them using a strainer then rinse them under cold water.
  • Using kitchen roll to soak up the remaining water.
  • Add them to the batter along with the skinned hazelnuts and grated Comté.
  • Mix well then pour this mix into the cake mould.
  • Place in the oven for 10 minutes.
  • Reduce the temperature to 150 °C then leave for another 40 minutes.
  • Once finished remove the cake from the oven and its mould.
  • Leave the cake to cool on a rack, then cut into slices.

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