Do I feel exotic? Do I?
Well hell yeah I do, I just baked a French savory cake, A FRENCH CAKE I TELL YA!
And on ANZAC Day. Oh the irony and insensitivity. I joke, it’s only cake, and like they say, when you can’t bake cookies, bake a savory…cake?
The ‘ultimate’ ANZAC biscuit comes down to personal fussiness. Though traditionally a gooey and sweet concoction of oats, honey and butter, some prefer a crumbly mess and hazardous crunch. Traditionally a valuable food resource known to last long periods of time – because the recipe asks for no eggs – they are a sweet symbol of a rather delicate time in history.
Because I know that foodie blogs around this hemisphere will be throwing ANZAC cookies/biscuits/comeon at their screens, I decided to do a post about a loaf. Yep. And remain unpopular. So the un-cookie like pictures are in fact a take on Rachel Khoo’s french savory cake, adding instead a few bits of smoked fig and dried apricot and substituting with some wholemeal flour. But chuck in whatever you like. Or don’t like. Whatever.
Warning. Dismissing that I bothered to add wholemeal flour for a healthier substitute, swipe on some blue vein cheese and drizzle in honey. DO I FEEL EXOTIC?!
Goat’s cheese, pistachio & prune cake, with dried fig & apricot (adapted from Rachel Khoo)
200g plain flour
50g wholemeal flour
20g baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
70g prunes, roughly chopped
30g dried or smoked fig, roughly chopped
small scattering of dried apricot, finely chopped
4 free-range eggs
150ml olive oil
50g plain yogurt
pinch freshly-ground black pepper
Preheat the over to 180C and line a 500g loaf tin with baking baker, or flour and butter it thoroughly.
Mix together the flours, baking paper, cheese, pistachios and fruits in a bowl.
Whisk the eggs in a separate bowl till pale and fluffy – if you’re doing this by hand it’s a good 5 minutes. Gradually whisk in the oil, milk and yogurt before seasoning with salt and ground pepper.
Fold in your flour mix to the egg mixture till just under-mixed. If you over-beat this mixture your cake will be too tough.
Pour your batter into a prepared tin and bake for 30-40 minutes, or till a skewer comes out clean. And leave to cool in the tin.