Why is it that when we hear the word “CAKE” spoken out loud or looking through the thousands of food related magazines we instantly think sweet, vanilla, chocolate, syrup goodness…..etc
Stop looking at the recipe, I haven’t forgotten to add the sugar!
Ive decided to make a classic, a French Savoury Cake.
Ive never said no to cheese, nuts or fruit and these are the basic flavour combinations that have revolutionised the word CAKE. Upon more research Im told that this type of savoury cake is popular amongst the Parisians and sure to be a family, lunch or picnic favourite in my household too. Found in boulangeries and served with a side salad in chic cafes.
250g Plain Flour
1 teaspoon Baking Powder
200g Stilton cut into small cubes
60g Almond Flakes
120g Dry Apricots Chopped (I do like to choose them based on the colour as this will be reflected when the cake is cut)
150ml Olive Oil
100ml Full Cream Milk
1 Tablespoon Plain Greek Yogurt
1 teaspoon Sea Salt
Freshly ground Pepper
1: Pre-heat the oven 180 Degrees, grease a loaf pan and line with baking paper and set aside.
2: In a bowl mix together the flour, baking powder, cheese, almond flakes and apricots salt and pepper and set aside.
3: Use an electric mixer to beat the eggs till very pale light and fluffy, add one at a time the oil, milk and yogurt.
4: Pour all the egg mix over the flour mix and fold through till all combined. Note its best to do this by hand with a spatula as you don’t want to knock out all the air in the egg mix.
5: Once all combined pour it into the prepared loaf pan and bake for 35-45 minutes or until a skewer inserted comes out clean.
6: Leave to cool and serve on its own or as the Parisians do with a little side salad.
I have adapted this recipe from a Savoury Cake by Rachel Khoo.