The Toulon cade


  • 250 g chickpea flour
  • 1 teaspoon(s) of salt
  • 70 cl of cold water
  • 1 sprig of rosemary
  • 3 tablespoon(s) of olive oil
  • freshly ground pepper


  1. In a salad bowl, mix the flour, salt and cold water thoroughly. Pass through a sieve and remove the white foam that forms. Add the rosemary. Let sit for a few minutes.

  2. Preheat the oven to 200°C. Oil a large round baking tray or large tart pan with olive oil. Remove the rosemary. Pour the mixture onto the baking sheet or into the mold.

  3. Bake for 10 minutes, then place under the grill for 3 minutes. Serve the cade hot, garnished with freshly ground pepper and cut into pieces, to make it easier to eat.

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