Recipe adapted from Rachel Khoo from UK.
http://www.bbc.co.uk/food/recipes/cheese_pistachio_and_85849
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g dry apricot, roughly chopped
4 eggs
150ml olive oil
100ml milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Preparation method
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.
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g dry apricot, roughly chopped
4 eggs
150ml olive oil
100ml milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 8½ x 4¼ with baking paper.
- In a bowl, mix together the flour, baking powder, cheese, pistachios and apricots.
- 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.
