Preparation
1. Prepare the mushrooms
Cleaning: Gently brush the mushrooms to remove any traces of dirt. If necessary, rinse them quickly under cold water and then dry them carefully with a cloth.
Cutting: If necessary, cut off the stalks and thinly slice the mushrooms.
Preparation: Melt the butter in a pan over medium heat. Add the sliced mushrooms with a pinch of salt and fry for about 5-7 minutes until golden brown and have released all their water. Set aside.
2. Preparation of the cake batter
Preheating: Preheat the oven to 170°C (with fan if possible).
Mix the liquid ingredients: In a salad bowl, beat the eggs with the milk and olive oil until smooth.
Mix the dry ingredients: Sift the flour into another bowl and add the yeast.
Assembly: Gradually add the liquid mixture to the dry ingredients, beating gently to avoid the formation of lumps.
3. Assemble the cake
Prepare the toppings: add the grated Comté cheese, chopped parsley, salt and pepper to the mixture.
Prepare the hazelnuts: Roughly chop the hazelnuts. For a stronger flavour, lightly toast them in a dry pan for 3-4 minutes.
Add the mushrooms and hazelnuts: Roughly chop the cooked mushrooms and mix them with the chopped hazelnuts through the mixture. Mix well to distribute the ingredients evenly in the dough.
4. Cook
Pour into the tin: Pour the mixture into a cake tin lined with baking paper or lightly buttered.
Preparation: Bake in the oven at 170°C for about 40 minutes. To check the doneness, insert the point of a knife into the centre of the cake; it should come out clean.
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