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Rachel Khoo's Cheese, pistachio and prune cake

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.