Goats Cheese, Pistachio and Sundried Tomato Cake

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Serves: 8 - 10
Preparation: 20 minutes
Cooking Time: 40 minutes

A creamy variety of cheese made from the milk of goats. Younger goats cheeses are very creamy with a milder flavour, older goats cheeses have a more crumbly texture, depending on the maturation and variety



Ingredients

  • 250g plain flour
  • 1 tbsp baking powder
  • 150g soft goats cheese
  • 85g pistachios, chopped
  • 100g sundried tomatoes, drained and wiped of any oil, and chopped
  • 4 free range eggs
  • 150ml olive oil
  • 100ml milk
  • 50g plain yoghurt
  • 1 tsp salt

Method

  1. Preheat the oven to 180C/350F/gas 4
  2. Line a loaf tin with baking paper. Tin should be 22 x 10 cm, and at least 5 cm deep.
  3. Mix together the flour, baking powder, cheese, nuts and tomatoes.
  4. In a separate bowl, whisk the eggs until fluffy. When so, whisk in the oil at a slow drizzle, along with the milk and yoghurt. Season.
  5. Fold the flour into the whisked eggs. Be very gentle and ensure the eggs are not over beaten.
  6. Pour the bread mix into the pre-prepared tin, and bake for 40 minutes.
  7. It is cooked when a skewer can be inserted into the centre of the bread, and comes out clean.


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