Goats Cheese, Pistachio and Sundried Tomato Cake
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
- Preheat the oven to 180C/350F/gas 4
- Line a loaf tin with baking paper. Tin should be 22 x 10 cm, and at least 5 cm deep.
- Mix together the flour, baking powder, cheese, nuts and tomatoes.
- 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.
- Fold the flour into the whisked eggs. Be very gentle and ensure the eggs are not over beaten.
- Pour the bread mix into the pre-prepared tin, and bake for 40 minutes.
- It is cooked when a skewer can be inserted into the centre of the bread, and comes out clean.