Cheese, pistachio and prune cake

Savoury cakes are 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. They're simple to make and can be adapted to use whatever leftovers you have – just follow the basic batter recipe and get creative with the fillings!

• serves

  4

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 250 g plain flour
• 15 g baking powder
• 150 g soft goat’s cheese, cut into small pieces
• 80 g pistachios, roughly chopped
• 100 g prunes, roughly chopped
• 4 free-range eggs
• 150 ml olive oil
• 100 ml milk
• 50 g plain yoghurt
• 1 tsp salt
• 1 pinch of freshly ground black pepper

Instructions

Preheat the oven to 180°C/350°F/Gas 4 and line a 500 g/1 lb 2oz loaf tin with baking paper.

In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.

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.

Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.