Comté and kale cake


  • 150 g kale
  • 3 eggs
  • 10 cl of milk
  • 8 cl of olive oil
  • 200g flour
  • 1 sachet of baking powder
  • 180 g grated Comté cheese
  • 40 g crushed hazelnuts
  • butter


  1. Preheat the oven to 200°/th. 6-7.

  2. Remove the hard central part of the cabbage leaves, then cook them in a large pot of water for 15-20 minutes. Drain them carefully and roughly chop them.

  3. In a salad bowl, beat the eggs with the milk and olive oil, add the flour and yeast, then, finally, the Comté cheese, hazelnuts and cabbage. Butter a cake mold or line it with baking paper and pour in the mixture. Bake for 35 minutes. Enjoy warm.

Similar Posts