Savory Cake

Ideas


Cake Au Fromage et Pruneaux

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 Rachel Khoo
Show: Little Paris Kitchen: Cooking with Rachel Khoo Episode: Cake Au Fromage et Pruneaux


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


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.