Savory Cake Bleu Blanc Coeur

Ingredients

• 150 g All-purpose wheat flour (Sift)
• 50 g Buckwheat flour (Sift together with wheat flour)
• 1 tsp Baking powder
• ½ tsp Salt
• ¼ tsp Ground black pepper
• 2 Eggs (At room temperature)
• 150 ml Whole milk
• 50 g Unsalted butter (Melted and warm)
• 100 g Smoked ham (pinard stick style) (Diced)
• 50 g Toasted hazelnuts (Coarsely chopped)
• 100 g Hard cheese (such as Comté or Emmental) (Cubed)
• 120 g Cooked chicken breast (Diced)
• 1 Yellow onion (Finely sliced)

Instructions

1. Prepare the dry ingredients

   Sift the wheat flour, buckwheat flour, baking powder, salt and pepper into the large bowl.

   Time: PT5M

2. Mix the liquid ingredients

   In a second bowl, beat the eggs, add the milk and the melted warm butter. Mix until homogeneous.

   Time: PT3M

3. Incorporate the liquids into the dry

   Pour the liquid mixture over the dry ingredients and stir with a spatula until you obtain a smooth batter but not over‑mixed.

   Time: PT4M

4. Prepare the fillings

   Divide the batter into two equal portions. In one half, fold in the smoked ham, toasted hazelnuts and cheese cubes. In the other half, add the cooked chicken, sliced onion and cheese cubes.

   Time: PT5M

5. Fill the pans

   Lightly butter the two loaf pans and pour each filled batter up to ¾ of the pan height.

   Time: PT3M

6. Bake

   Place the pans on the rack of the preheated oven at 180 °C and bake for 45 minutes. The cake is done when a knife tip comes out clean and the surface is golden.

   Time: PT45M

   Temperature: 180°C

7. Cool and unmold

   Remove the cakes from the oven, let rest 10 minutes in the pans, then unmold onto a rack and let cool completely.

   Time: PT10M

8. Serve

   Slice each cake into 2 cm pieces and serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose wheat flour: Bread flour
• Instead of Buckwheat flour: Rye flour
• Instead of Baking powder: Baking soda + vinegar
• Instead of Ground black pepper: White pepper
• Instead of Eggs: Organic chicken eggs
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Unsalted butter: Margarine, Olive oil
• Instead of Smoked ham (pinard stick style): Bacon bits, Bacon
• Instead of Toasted hazelnuts: Sliced almonds, Pistachios
• Instead of Hard cheese (such as Comté or Emmental): Gruyère, Cheddar
• Instead of Cooked chicken breast: Turkey, Firm tofu
• Instead of Yellow onion: Shallot

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Silicone spatula
• Loaf pan (2 x 20 cm)
• Oven
• Chef's knife
• Cutting board
• Cooling rack (optional)
• Kitchen gloves

Critical Steps — Do Not Skip

• Sift the flours to avoid lumps.
• Do not over‑mix the batter to keep a moist texture.
• Bake at 180 °C for 45 minutes, check doneness with a knife tip.

Chef Tips from the Video

• Use slightly warm melted butter for better incorporation.
• Toast the hazelnuts dry for 5 minutes in a pan to intensify the flavor.
• Let the batter rest 5 minutes before adding the fillings.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in cling film and freeze up to 2 months.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the cake the day before, reheat for 10 minutes at 160 °C before serving.
• The fillings can be prepared ahead of time and stored separately.