Description

Indulge in the exquisite flavors of cake artichaut et noisettes, a delightful savory cake that blends tender artichokes with crunchy hazelnuts. This recipe is perfect for any occasion, whether it’s a casual brunch, an elegant dinner party, or a picnic in the park. With its moist texture and harmonious taste, this cake will impress your guests and leave them asking for seconds. The simplicity of preparation makes it accessible to budding home chefs while providing a sophisticated presentation that elevates any meal. Serve it warm or at room temperature with fresh salads or creamy dips for an unforgettable culinary experience.

Ingredients

Scale

3 large artichokes
100 g hazelnuts
3 eggs
150 g flour
1 packet baking powder
50 cl olive oil
Salt and pepper to taste

Instructions

Clean artichokes by removing tough outer leaves and trimming tops. Boil in salted water for 20 minutes until tender. Drain and cool before chopping.
Preheat oven to 180°C (350°F).
In a bowl, sift flour with baking powder, seasoning with salt and pepper.
In another bowl, whisk eggs with olive oil until smooth. Gradually combine with dry ingredients.
Gently fold in chopped artichokes and crushed hazelnuts using a spatula.
Pour batter into a greased loaf pan and bake for approximately 45 minutes, or until golden brown and a skewer comes out clean.
Cool in the pan for several minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Savory Cake
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice (90g)
Calories: 320
Sugar: 1g
Sodium: 220mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 7g
Cholesterol: 60mg

Keywords: Use fresh artichokes for the best flavor; canned varieties are also suitable if time is limited. Allow the cake to cool completely before slicing to achieve neat pieces. Feel free to experiment by adding cheese or different nuts according to your preference.