Goat Cheese, Olive and Pistachio Cake

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.

 

Tags: goat cheese, olive and pistachio cake recipe, savoury cake recipe