Sunday Feast № 37 | Goat Cheese Pistachio Prune Savory Cake

As Rachel Khoo notes in her video, often cake is taken as something sweet, but French do savory cake. Music to my ears as I believe that cakes are perfect breakfast food. Think of them as something similar to muffins. This one being savory has the lower guilt factor, if you will, and as such can be paired with egg done you favorite way - sunny side up in my case, till I truly master poached egg. The recipe is from "The Little Paris Kitchen" by Rachel Khoo, adjusted to use goat cheese instead of sausage, the way she does it in the video of her show.    Hopefully, unlike me, you can bake it at a setting specified in the recipe below, or twiddle with it all by baking at 345°F for 45 min then 340°F for 10 min then 350°F for 10 min then keeping it in an off-oven for 5 min for a total of 70 min.    Absolutely not necessary, but I guess I like to twiddle.

2 cups all-purpose flour 1 tbsp baking powder 4-5 oz/113-142 g goat cheese finely chopped or torn into small pieces ¾ cup pistachios roughly chopped ⅔ cup prunes roughly chopped 4 eggs ¼ cup milk ⅔ cup olive oil ¼ cup plain Greek yogurt 1 tsp salt pepper

Preheat the oven to 180°C/350°F and line an 8.5 in/22 cm loaf pan with parchment paper. In a bowl, mix together flour, baking powder, then cheese, pistachios, and prunes. In a separate bowl, whisk the egges until thick and pale in color, and gradually whisk in the milk, oil, and yogurt, then add salt and season with pepper. Fold in the flour mixture bit by bit, and try not to overbeat. Pour the batter into the prepared pan. Bake for 30-40 min or until a metal skewer insereted in the center of the cake comes out clean. Leave to cool in the pan.