serves
6
prep
15 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 250 g (1⅔ cups) plain flour
- 2 tsp baking powder
- 45 g (⅓ cup) shelled pistachios
- 100 g fresh seeded dates, roughly chopped
- 4 large eggs
- 100 ml milk
- 150 ml olive oil
- 50 g natural yoghurt
- 100 g blue cheese, crumbled
- cornichons and dates, to serve
Resting time 30 minutes
Drink match Stanton & Killeen Rutherglen Muscat, Rutherglen, Vic (500 ml, $34)
Instructions
Preheat oven to 180°C. Grease and line a loaf pan. Combine flour, baking powder, pistachios and dates in a large bowl and set aside. Whisk eggs in a separate bowl until thick and pale. Add milk, oil and yoghurt, season with salt and pepper, then whisk until combined. Add flour mixture and fold in until just combined, then carefully fold through blue cheese.
Spoon mixture into prepared pan and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve sliced with cornichons and dates.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
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.
