Cheese, pistachio and prune cake
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.
They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings!
- Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
- In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
- In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.
- Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix).
- Pour the batter into the prepared tin.
- Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
- Leave to cool in the tin.
Use a rubber spatula rather than a whisk to prevent overbeating the flour.
On – By Rachel Khoo