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Leek and goat cheese olive cake

If you’re looking for a delicious cake that combines the taste of pears and olives with the creamy flavours of goat’s cheese, look no further – the Leek Goat’s Cheese Olive Cake is just for you. A delicious blend of textures and flavours to delight your taste buds. Make it your signature pastry and your next dinner party will be a sure success. Treat yourself to this delicious pear, olive and goat cheese cake.

Une recette proposée par :

  • Quantité

    4 to 6 people

  • Temps de préparation

    35 minutes

  • Temps de repos


  • Temps de cuisson

    55 minutes

  • Temps total

    1 hour and 30 minutes

Liste des ingrédients

The yoghurt pot serves as a measuring cup.

  • 2 pots of semi-wholemeal flour
  • 1/2 jar buckwheat flour
  • 1 jar of olive oil
    Emile Noël
  • 3 eggs
  • 1 plain sheep’s milk yoghurt (optional)
  • 75 g grated goat cheese
  • 1/2 sachet baking powder
  • 1 fresh leek
  • black or green olives
  • flat-leaf parsley
  • 1 pinch pepper


  • 1 tomato, thinly sliced
  • olives

Leek and goat cheese olive cake

La recette

– Wash the leek under a trickle of water (pull the leaves apart to remove the soil). Remove the green leaves (to keep for another recipe) and keep only the white part.
– Steam leeks for 10 minutes. Once cooked, cut into pieces.
– Wash and chop the parsley.
– Slice the olives.
– Blend the yogurt and olive oil in a food processor.
– Gradually add the eggs, then the flour and baking powder.
– Lastly, add the leek pieces, grated goat’s cheese, parsley and olives.
– Season to taste.
– Pour the mixture into a floured mould, and add the thin slices of tomato, herbes de Provence and olives on top.
– Bake for 40-45 min at 180°C.
– Serve warm with a salad.

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