I’ve always wanted to go to Paris. Technically I’ve been there. Unfortunately, the only part of Paris I’ve seen is Charles De Gaulle airport when I was on my way to Rome, Italy. Some how I don’t think that really counts. The south of France is lovely but I’ve always wanted to see the City of Lights ever since I saw Gene Kelly in An American in Paris. The fashion, the Seine, the architecture, and of course the food! What’s not to love?
Lately, I’ve been watching a program on the Cooking Channel that I really enjoy. It’s called Little Paris Kitchen: Cooking with Rachel Khoo. Check your local listing to catch this show. Why do I love it? First of all, Rachel Khoo is adorable. She’s a chef from Great Britain who has taken up residence in Paris in a small apartment. Young, pretty, with a quirky sense of style, Rachel takes the viewers all around Paris and then makes up some lovely French bistro fare in her very tiny kitchen.
In a recent episode she made a savory cake with goat cheese, prunes, and pistachios. Apparently, this type of dish is often served with a salad for lunch. She made it look so yummy that I had to try it. Guess what? It’s delicious! The salty goat cheese with the sweet prunes, plus the nutty pistachios. It’s a terrific combination. Note that the recipe is written in ounces instead of cups, teaspoons, etc. You might want to get a good kitchen scale to make life easier for you when making this tasty dish.
Goat Cheese, Prune & Pistachio Cake
- 9 ounces/250 grams plain flour
- 5 1/2 ounces/150 grams soft goat’s cheese, cut into small pieces
- 3 1/2 ounces/100 grams prunes, roughly chopped
- 2 3/4 ounces/80 grams pistachios, roughly chopped
- 1/2 ounce/15 grams baking powder
- 4 eggs
- 5 fluid ounces/150 milliliters olive oil
- 3 1/2 fluid ounces/100 milliliters milk
- 1 3/4 ounces/50 grams plain yogurt
- 1 teaspoon salt
- Pinch freshly ground black pepper
Preheat the oven to 350 degrees F and line an 18-ounce/500-gram loaf tin with baking paper.
In a bowl, mix together the flour, goat cheese, prunes, pistachios and baking powder.
In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yogurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it’s better to under-mix). Pour the batter into the prepared tin.
Bake until a metal skewer inserted in the center of the cake comes out clean, 30 to 40 minutes. Leave to cool in the tin.