5 and more
10 to 30 mins
30 to 60 mins
- 220g Brie au Bleu ILE DE FRANCE®
- 220g flour
- 120g cooked ham
- 4 eggs
- 40g butter
- 20cl milk
- 1 pinch of ground pepper
- 1 pinch of salt
- 8g baking powder
- 10cl olive oil
- 12 olive-oil marinated sun-dried tomatoes
A balanced meal | Inexpensive meal
Preheat the oven to 160°C (thermostat 5/6).
Dice the Brie au Bleu ILE DE FRANCE® and cut the ham into small pieces. Coarsely chop the tomatoes.
Warm the milk, oil and 40g of butter in a saucepan.
Grease a large cake tin and line it with greaseproof paper.
Pour the flour into a bowl. Add the baking powder, eggs and salt and pepper.
Mix, then add the milk, oil and butter then finally the Brie au Bleu ILE DE FRANCE®, ham and tomatoes.
Pour the mixture into the cake tin until ¾ full. Bake the cake in the oven for 40-45 mins.
Take the cake out, leave it until warm before turning out and serving.