Prune and Pistachio Loaf

Savoury cakes and loaves are very popular in France, appearing in boulangeries and in chic cafés with a side salad on lunch menus. However, they are most likely to appear at a picnic. They are very easy to make and versatile in what ingredients to use. Simply follow the basic batter recipe and use your creativity with the fillings

Prune and Pistachio Loaf

Prune and Pistachio Loaf

Author: The Cook
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  • 250 g plain flour (all-purpose flour)
  • ¾ tablespoon baking powder
  • 150 g soft goat’s cheese, cut into small pieces
  • 80 g pistachios, roughly chopped
  • 100 g prunes, roughly chopped
  • 4 eggs
  • 150 ml olive oil
  • 100 ml milk
  • 50 g plain yoghurt
  • 1 teaspoon salt
  • pinch freshly-ground black pepper

Recipe Instructions

  • Preheat the oven to 180C and line a 22 x 11 x 6cm loaf tin 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 over-beat as this will make the end result tough <em>(it is better to under-mix)</em>.
  • 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.

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg


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