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
  • 250 g plain 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
  1. Preheat the oven to 180C and line a 22 x 11 x 6cm loaf tin with baking paper.
  2. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
  3. 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.
  4. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it is better to under-mix).
  5. Pour the batter into the prepared tin.
  6. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
  7. Leave to cool in the tin.


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