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!

TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 40 min
YIELD: 1 loaf cake
LEVEL: Easy

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
  • 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
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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.

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  • on May 26, 2014

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    I love her recipes, especially this one. I used butter infused olive oil and since my husband does not like prunes, I used figs that I soaked in a simple syrup and 2tbs of brandy overnight. I also toasted walnuts as they pair well with figs, but prepared to the letter otherwise including using my scale for grams and measuring cup for milliliters. The outcome was moist and absolutely delicious. You get hints of sweetness, tang from the goat cheese and crunch from walnuts. Perfect with a glass of wine. For those that thought of using olives go to her website under recipes for her Savoury Ape'ritif Cake, it contains sugar, sweet paprika, sun dried tomatoes, olives, hazelnuts, goat cheese and courgette which is zucchini. Sounded yummy. Ps left out pepper, forgot but didn't miss still delightful.

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  • on January 16, 2014

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    I've made this cake a couple of times now. It's a great idea, but the recipe needs work; it's flat. I'm not going to give up on it yet because I think it has real potential, so here are some of the ideas i'm toying with. The bread needs a hint of sweetness. I think honey would be better in this case than sugar (no more than 1/4 cup). It needs an herb or spice; the olive oil isn't a sufficient substitute. I'm thinking of substituting butter for 1/2 of the olive oil and then adding rosemary. The prunes are too one-note (sweet). Soaking the prunes (or dried figs even better) in balsamic and sherry with the rosemary before incorporating them in the cake should work nicely but may require corresponding changes to the leavening (about 1 tsp of baking soda to counteract the effects of the acid on the baking powder).

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  • on October 14, 2013

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    Excellent, easy-to-follow recipe. Perfect. The flavor and texture are so delightful! My family makes this cake often and we have decided it goes well with meals as a side dish or with wine or with milk or with ANYthing. We do add a few minutes to the bake time - it's best if the top blushes a rusty hue.
    Thank you for a real winner Rachel.

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