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Salty roquefort cake with chestnut and bacon

Starters53 minutes12 people170 calories
1/52/53/54/55/5 (1 votes)
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By Mayra Fernandez Joglar

If you like original recipes or salty snacks, go for this salty roquefort cake with chestnuts and bacon !!

It is made so much with chestnut flour as with cooked chestnuts that give it a sweet color and flavor that contrasts perfectly with the bacon and Roquefort cheese.

Each bite is different and the combination is as surprising as it is delicious. It is also done in a moment and it is as simple as making a normal cake.

Salty roquefort cake with chestnuts and bacon

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With this salty cake you will have an original recipe for your informal dinners and birthdays.

Salty roquefort cake with chestnuts and bacon
  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 170
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 90 g of bacon in strips
  • 100 g onion
  • 40 g olive oil
  • 2 eggs
  • 100 g of white wine
  • 100 g of chestnut flour
  • 100 g of mixture gluten free flour for pastry
  • 5 g baking powder
  • 75 g of Roquefort cheese
  • 10 roasted chestnuts
  • Sal Island
  • Pepper

Preparation

  1. We preheat the oven to 180º, with heat up and down. Grease a 21 x 12 cm rectangular mold and sift the 2 flours and yeast together. We booked.

  2. Brown the bacon, without any oil, for 5 minutes, 120º, speed 1. We withdraw and reserve.

  3. Without washing the glass, we put the onion, peeled and cut large. We bite it by programming 3 seconds, speed 5.

  4. We lower the pieces towards the blades and pour the oil. We poach it during 10 minutes, 120º, speed 1.

  5. After time, we remove and reserve in a different bowl.

  6. Without washing the glass, we put the eggs and season them. We beat them during 30 seconds, speed 3.

  7. We pour the wine and the onion poached with the oil. We mix during 10 seconds, speed 3.

  8. We program 1 minute, speed 2 and add the flour mixture through the jar. At the end of the time, we check that the flour is well integrated. If necessary, we end up mixing with the spatula.

  9. We add the cooked chestnuts and cut into pieces, the bacon that we had reserved and almost all the Roquefort cheese. We mix it during 15 seconds, speed 2, left turn.

  10. We pour the mixture into the mold that we had prepared from the beginning. We smooth the surface and place the missing pieces of cheese.

  11. Bake at medium height of the oven for 35 minutes or until the surface is golden brown and, when punctured, the stick comes out clean.

  12. Remove and let it warm inside the mold for a few minutes.

  13. Then we unmold and let it cool completely on a wire rack.

  14. Once cold we can cut it into slices.

Do you want to know more about roquefort salty cake with chestnuts and bacon?

It is not the first time in Thermorecetas we make a salty cake and they are very practical when you have a informal gathering or a birthday at home.

You can already imagine that the combination of ingredients can be infinite but this time we have used flavors with a lot of personality like bacon and roquefort.

By the way, you can change the Roquefort for any other cheese that is blue, that you like more or that is easier for you to find. You can use gorgonzola or stilton although you can also bet on national cheeses such as Cabrales or Picón Bejes-Tresviso.

Chestnut flour can be found in large stores, in health food stores or Internet. And you can prepare chestnuts at home or, if you want save time, they also sell them ready to drink.

The rest of the ingredients they are easy to find in the supermarket, so they will not give any problem.

This recipe is gluten free That is why I have used a mixture of flour suitable for celiacs but, if you do not have any diner with this intolerance, you can substitute it with normal pastry flour.

You can serve this salty roquefort cake with chestnuts and bacon at any informal dinner. You can also take to a picnic in the field or to work.

Are versatile that you can serve it as a starter along with some cold cuts or to accompany a onion soup and make a quick dinner.

Like any cake, it keeps well in an airtight container but you have to consume it before 3 days.

I have not yet tried freeze but I imagine that it cannot be made without any problem as if it were a normal sponge cake.

More information – Salty cake with ham, olives and walnuts / Onion soup /

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  1.   toñi said
    ago 4 years

    hello, could it be made with just plain flour?

    Reply to toñi
    1.    Mayra Fernandez Joglar said
      ago 4 years

      Hi, Tony:
      Yes, it can only be made with normal flour but the crumb will be whiter and will not have as much contrast between the sweet taste of the chestnut and the salty flavor of the Roquefort and the bacon. Although it will also be very good.

      Regards!!

      Reply to Mayra Fernández Joglar
  2.   Valeria Curzio said
    ago 2 years

    Absolute delight !!!!!! Thank you for your recipe, I put ham instead of bacon because I didn't have it, but it was delicious, thank you, it's very original and everyone loved it at home!!!!

    Reply to Valeria Curzio
    1.    Mayra Fernandez Joglar said
      ago 2 years

      Hello Valeria:
      I'm glad you liked it.

      I'm glad you put your own spin on it by swapping the bacon for ham. That's a great idea!! 😉

      Regards!

      Reply to Mayra Fernández Joglar