A savoury cake you say? Well, why not. I’m kinda over sugar.
Before I met the lovely Mr. C, I had never had a sweet tooth. I now curse his name every time I find myself shoving chocolate by the kilo into my mouth (mi spiace, amore!). This savoury cake takes me back to the days before chocolate and sugar, when my life and thighs were concerned only with cheese and peanut butter.
Happy, delicious memories.
Goat’s Cheese, Sun Dried Tomato and Thyme Cake
Makes one loaf of goodness
250g all-purpose flour
2 teaspoons baking powder
150g soft goats cheese, cut into small pieces
80g sun dried tomatoes (without the oil), roughly chopped
Couple of sprigs of fresh thyme (and extra for garnish)
Freshly ground black pepper
4 large eggs
150ml extra virgin olive oil
100ml skimmed milk
50g natural, loose yoghurt
Preheat the oven to 180°c and line a loaf tin with parchment paper.
In a large bowl combine the flour, baking powder, goats cheese, sun dried tomatoes, thyme and season well.
In another large bowl, hand-whisk the eggs for around a minute or so until pale yellow in colour and almost frothy on top. Slowly whisk in the olive oil, followed by the milk and finally the yoghurt.
Carefully and gently fold in the flour mixture into the eggs using a large metal spoon, or a spatula. Don’t worry about any pockets of flour.
Pour the mixture into the prepared loaf tin, sprinkle the top with the leftover thyme, and bake for 35-40 minutes until risen and golden.
Slice and enjoy!
Recipe adapted from Rachel Khoo’s Cheese, pistachio and prune cake