- 4 tbsp. walnuts
- 4 sprigs of oregano
- 100 g gouda
- 200 g Küchenmeister wheat flour T405
- 2 tsp. baking powder
- 3 eggs
- 120 ml vegetable oil
- 150 ml buttermilk
- 1/2 tsp. salt
Preheat oven (electric 175°C/convection 150°C). Grease and lightly flour a loaf pan (26cm).
Coarsely chop the walnuts and fry in a pan with oil until golden brown. Remove from the pan and allow to cool. Wash, dry, and finely chop the oregano. Grate the cheese.
Cream together the eggs and oil until frothy. Mix the flour and baking powder together, and then combine with the oil-butter mixture until a smooth dough forms. Gradually add in the buttermilk, cheese, oregano, and walnuts, mixing well with the addition of each ingredient. Season with salt and pepper.
Pour the dough into the prepared pan and spread evenly. Bake the cake on the middle oven rack for 55 minutes.
Remove the cake from the oven. Allow to cool for 10 minutes in the pan before carefully removing it from the pan.
Serve warm or cold.