Cake au Fromage et Pruneaux
You know how much I love these French savory cakes.
In the UK and France these are called "cakes", however, here in the U.S. we would call this type of savory treat a "quick bread". There is no sugar in the batter, the sweetness comes only from the prunes.
This reminded me of the fig, bacon & chervil cake that I made a while back.
This recipe translates to a Goat Cheese, Prune & Pistachio Cake, and it was fantastic.
It is from the BBC show "The Little Paris Kitchen" with Rachel Khoo (who I LOVE!). I don't get the episodes here, so I have to watch them on the internet, oh well.
This was so delicious. I loved it. It's different and lovely. What else can I say?
I have done my best to convert the metric measurement to US equivalents, and I had excellent results.
Cake aux Fromage et Pruneaux (Savory Goat Cheese, Prune and Pistachio cake) (adapted from Rachel Khoo)
250g plain flour (2 cups)
15g baking powder (2 tbsp)
150g soft goat’s cheese, cut into small pieces (I used 4 oz.)
80g pistachios, roughly chopped (I used 1/3 cup)
100g dried pitted prunes, roughly chopped (about 1/2 cup)
4 free-range eggs
150ml olive oil (2/3 cup)
100ml milk (1/2 cup)
50g plain yogurt (I used a 5.4 oz. container of FAGE Greek plain yogurt)
1 tsp salt
pinch freshly-ground black pepper
Line a loaf pan with parchment paper.
Mix the flour, baking powder, salt & pepper, cheese, nuts and prunes together in a large bowl.
In a separate bowl, mix the eggs, oil, milk, and yogurt together. Pour batter into the flour mixture to incorporate.
Pour into loaf pan and bake at 350F (180C) for 35-40 minutes.
Remove the paper lined cake from the pan and set a rack to cool.
Of course, I sliced into this 2 seconds out of the oven, piping hot, and it was only delicious! It got better as the day went on.