Prepare the mushrooms: Rinse the button mushrooms, then cut them into small pieces. In a pan heated over high heat with the olive oil, brown the mushrooms for about 10 minutes, until their water has completely evaporated.
Preparation of the other ingredients: Meanwhile, roughly chop the hazelnuts, cut the goat cheese log into small pieces, and finely chop the fresh parsley. Set these ingredients aside.
Preheating the oven: Preheat your oven to 180°C (conventional heat).
Preparation of the dough: In a large bowl, whisk the eggs with the fresh goat cheese until smooth. Then add the milk, salt and pepper, mix well, then add the flour and baking powder. Continue mixing until the dough becomes smooth.
Adding the solid ingredients: Add the cooked mushrooms to the dough, as well as the mixture of hazelnuts, goat cheese and parsley. Mix one last time to distribute the ingredients well.
Cooking: Line a cake tin with baking paper and pour the batter into it. Make a cut along the length of the cake with the blade of a knife (for even rising) and bake for 45 minutes.
Unmolding and serving: Let the cake cool before unmolding. Serve it warm or cold. It can be kept in the refrigerator for up to 5 days.
Notes and variations:
Fresh goat cheese can be replaced with fresh cheese for spreading or cooking.
Hazelnuts can be substituted with walnuts or other nuts.
Mushrooms can be replaced with leeks.
Also consider mini cake and muffin versions (cut the baking time in half).
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