Ideas for recipes with Violets Butternut and Violet Cake

For 6 people, you need:

• 300 g of butternut
• 200 g of flour
• 1 sachet of yeast
• 4 eggs
• 1 pinch of salt and pepper
• 1 shallot/onion
• 1 dozen hazelnuts
• 1 tbsp. olive oil
• 10 cl of milk
• 100 g of grated Emmental cheese
• 2 teaspoons of Violet mustard
• 1 teaspoon of Violet honey
• 1 tbsp. pumpkin seeds

1. Preheat the oven to 200°C
2. Peel and dice the butternut into 1 cm cubes. Chop the onion and brown with ½ tbsp. of olive oil.
3. 3 Add the butternut cubes and brown for 3 mins.
4. Add a little salt and the Violet mustard and take off the heat.
5. In a bowl, whisk the eggs, milk and ½ tbsp. of olive oil.
6. Stir in the flour and baking powder, salt and pepper, crushed hazelnuts, Emmental cheese and cooked butternut. Mix well and pour into a cake tin.
7. Decorate with pumpkin seeds and bake for 45 minutes.

Serve warm.

Enjoy!