Mushroom, Comté, Hazelnut, and Parsley Cake

In a frying pan, heat a drizzle of olive oil.
Add the mushrooms and fry until golden brown, and the cooking water has evaporated.
Season with salt and pepper, then set the mushrooms aside to cool.
Step 2: Prepare the Dough
Preheat your oven to 180°C (thermostat 6).
In a large bowl, beat the eggs with the olive oil and milk.
Add the flour and baking powder to the bowl. Mix well until you have a smooth dough.
Step 3: Incorporate the Ingredients
Add the cooked mushrooms, grated Comté cheese, crushed hazelnuts, and chopped flat-leaf parsley to the dough.
Mix gently with a spatula until everything is evenly distributed.
Season with salt and pepper to taste.
Step 4: Bake the Cake
Butter and flour a cake tin.
Pour the dough mixture into the prepared tin and smooth the top.
Bake in the preheated oven for 45 to 50 minutes, or until golden brown and a knife inserted in the center comes out clean.
Step 5: Serve
Let the cake cool slightly before unmolding.
Slice and serve as an aperitif, starter, or main course with a fresh green salad.
Serving and Storage Tips