How about a savory cake today? I know I know it sounds weird, but you have to
give it a try. It is fantastic. Just imagine a slice of soft crumbly bread with all these great ingredients. I know ... delicious.
Have you seen the Little Paris Kitchen with Rachel Khoo? I
love that show.
I watched one of her shows and I knew I have to try her
recipe. She made a Cheese,pistachio and prune cake. You have to watch this episode it's only 4 minutes. You will fall in live with her and her adorable kitchen.
I knew I don’t want the sweet and savoury cake
so I adapted her recipe. It is perfection …. Hmmmm
I made a goat cheese, olive and pistachio cake.
The
cheese I used is a mild semi hard goat cheese called Snofisk. I loved the texture; it is a
little chewy so the cake was really interesting: moist and crumbly cake, chewy
cheese, crunchy pistachios and creamy olives… heaven.
It is to die for. Perfect at room
temperature with yogurt or a glass of kefir.
Ingredients:
2 cups
flour
1
tablespoon baking powder
4 oz soft
goat’s cheese, cut into small pieces (I used Snofrisk)1/3 cup pistachios – raw unsalted
1/2 cup dried pitted olives, chopped – I used Cerignola olives
4 eggs
2/3 cup olive oil
1/2 cup milk
4 tablespoons plain yogurt
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat
the oven to 350F.
Line a
loaf pan with baking paper.
Mix the
flour, baking powder, goat’s cheese, pistachios and olives in a bowl.
Using a
hand mixer, whisk the eggs until fluffy and pale. Gradually add oil, milk and yogurt. Add salt and black
pepper.
Lightly
fold the flour mixture into the egg mixture without overbeating.
Pour the
batter into the prepared loaf pan.
Bake for 30-40 minutes (when cooked a toothpick inserted
in the center will come out clean.)
Leave to
cool in the pan.