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 cafes, 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! 

Recipe courtesy of Rachel Khoo
Show: Little Paris Kitchen: Cooking with Rachel Khoo
Episode: Winter Salad

Total: 1 hr 55   Cook: 40 min   Yield: 1 loaf cake

Ingredients

9 ounces/250 grams plain flour
5 1/2 ounces/150 grams soft goat's cheese, cut into small pieces
3 1/2 ounces/100 grams prunes, roughly chopped   You could use olives!
2 3/4 ounces/80 grams pistachios, roughly chopped
1/2 ounce/15 grams baking powder
4 free-range eggs
5 fluid ounces/150 milliliters olive oil
3 1/2 fluid ounces/100 milliliters milk
1 3/4 ounces/50 grams plain yoghurt
1 teaspoon salt
Pinch freshly ground black pepper

Directions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and line an 18-ounce/500-gram loaf tin with baking paper. In a bowl, mix together the flour, goat's cheese, prunes, pistachios and baking powder. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it's better to under-mix). Pour the batter into the prepared tin. Bake until a metal skewer inserted in the centre of the cake comes out clean, 30 to 40 minutes. Leave to cool in the tin.

Recipe Tips

Use a rubber spatula rather than a whisk to prevent overbeating the flour.