Cheese, Pistachio and Prune Cake

A savory French-style loaf combining goat's cheese, crunchy pistachios, and sweet prunes in a simple, fluffy baked batter.

Baking Vegetarian French Picnic Savory Cake

Estimated Nutrition

Calories

440.5

kcal / serving

3524 kcal total

Carbs

30.3g

per serving

242.4 g total

Fat

29.6g

per serving

236.8 g total

Protein

13.2g

per serving

105.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Baking Powder

Dairy

150

Goats Cheese

soft, cut into small pieces

piece

Egg

free-range

100

Milk

Plain Yoghurt

Fruits

100

Prune

roughly chopped

GrainsCereals

250

Plain Flour

NutsSeeds

Pistachio

roughly chopped

tsp

Salt

pinch

Black Pepper

freshly-ground

OilsFats

150

Olive Oil

Method

Leave the cake to cool in the tin.

Bake for 30-40 minutes until a skewer comes out clean.

Pour the batter into the prepared tin.

Gently fold the dry flour mixture into the whisked eggs.

Preheat the oven to 180°C and line a loaf tin with baking paper.

Season the liquid mixture with salt and pepper.

Gradually whisk the oil, milk, and yoghurt into the eggs.

Whisk eggs in a separate bowl until fluffy and pale.

Mix the flour, baking powder, cheese, pistachios, and prunes in a bowl.