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Preheat oven to 180 degrees (gas mark 6). Butter a loaf pan.

Cut the figs and Roquefort cheese into cubes. Book.
In a bowl, combine the flour, cornstarch and baking powder.

In a bowl, beat the egg omelette. Pour the milk and oil. A little salt and pepper.

Pour mix the egg mixture to the flour and.

Add the blue cheese, figs and grated cheese. Mixing.

Pour. Into the prepared pan and bake 30 minutes Let cool before unmolding.

Ingredients:

• 90g chestnut flour
• 90g cornstarch (or flour)
• 100g Roquefort butterfly
• 6 dried figs (or cool, depending on the season)
• 3 eggs
• 10cl milk
• 10cl rapeseed oil
• 1 packet of yeast
• 30g grated cheese
• Pepper, a little salt

Total time: Preparation + cooking time: 50 minutes
Yield: 6 people