French ‘Cake’ Kef

14 Nov

[Chef Kefi Ed Note: JSK could not stop raving–simply RAVING–about this. I did not get a chance to try it GF, so for now it is full o’ flour only.  I will try it with GF flour this weekend and let you know how I did.]

The best part about being in Paris is seeing old friends.  And eating with old friends.  My friend FabKef’s girlfriend, HeleneKef (who is herself, of course, a friend now too) has made this delicious ‘cake’ a few times since I’ve been here, and I die for it every time.  Careful: in French, ‘cake’ (pronounced as it is in English) means like ‘really delicious bread thing’ and not ‘cake.’  I have not seen one of these without eating like 6 pieces. It’s Keftastic.


  • 3 eggs
  • 2/3 c flour
  • 3/4 tsp baking powder
  • just under 1/2 c vegetable oil (sunflower if possible)
  • 1/2 c of whole milk, warmed (but not scalded!)
  • 1/2c gruyere cheese, grated
  • 8 oz goat cheese, cut into small pieces
  • 1/4 c walnuts, crushed
  • 1/4 c raisins
  • 1 pinch of salt
  • 1 pinch of pepper

1. Preheat oven to 350. Put raisins in cool water to moisten for about 10 minutes. Strain and pat dry with a paper towel.
2. In a mixing bowl, beat together the eggs, the flour and the baking powder.  In a separate small bowl, combine the goat cheese, nuts, and raisins.
3. Gradually add the oil and warm milk to egg mixture. Stir in the gruyere.  Incorporate the already mixed goat cheese, nuts and raisins into the big mix and get everything all mixed up well (you like my translation skills from the French recipie, no?)
4. Put into a non-greased bread pan and cook for 45 minutes.

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