Andouille and buckwheat cake

Ingredients for 8 people:

• - 150 g of wheat flour T55
• - 50 g of buckwheat flour (for originality and more flavor)
• - 1 packet of yeast
• - 3 eggs
• - 1 glass of cider
• - 2 tablespoons of oil olive oil
• - 250 g of Vire andouille cut into small pieces
• - 50 g of crushed hazelnuts
• - 150 g of grated cheese
  
  

Preparation

Preheat your oven to 160 degrees

Meanwhile, in a large salad bowl, mix the flours, salt, yeast and andouille pieces. pepper
slightly.

Add the 3 whole eggs, the glass of cider and the olive oil, then the rest of the other ingredients.

Mix gently to obtain a smooth and voluptuous paste.

Then pour your preparation into a nice cake tin and cook for about an hour. During cooking,
cover the cake with a sheet of paper so that the cake is golden brown and remains very soft.

This cake will be enjoyed as a starter or as a main course accompanied by a salad or vegetables of your choice and a bowl of farm cider.

You can also serve it cut in small dice as an aperitif, for a very local note choose a Pommeau of quality. This cake can be kept perfectly for a few days.

Enjoy your meal !!