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Ingredients
250g/9oz plain flour
1 tbsp baking powder
150g/5 oz soft goat s cheese, cut into small pieces
80g/2 oz pistachios, roughly chopped
100g/3 oz prunes, roughly chopped
4 free-range eggs
150ml/5fl oz olive oil
100ml/3 fl oz milk
50g/1 oz plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8 x4
in across the top and 6cm/2 in deep 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.