Auvergne Blue Cheesecake

• 3 eggs
• 150g plain flour
• 1 tablespoon Easybake dried yeast
• 100ml sunflower oil
• 125ml full fat milk
• 100g grated Gruyère cheese
• 150g Auvergne blue cheese
• 50g dried figs
• 30g chopped walnuts
• 50ml Armagnac or Brandy (optionnal)
• Salt and pepper.

Preheat the oven to 180°C.

Cut the figs into pieces and soak them in the Armagnac or Brandy.

Whisk the eggs, flour, yeast, salt and pepper. Add the oil and previously warmed milk gradually. Add the Gruyère cheese.

Crumble the blue cheese and add it to the pastry mix. Add the walnuts and figs. Mix everything together.

Pour the mixture into the cake tin and bake in the oven for about 45 minutes. Remove from the tin and serve with a green salad.

It can also be served with pre-dinner drinks or instead of bread on a cheese board.

This cake can be made the previous day. Cut it in slicesand reheat it for 1 minute under the grill.

The cake can also be made in tins for mini-cakes and petits fours.