MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goat Cheese Cake With Raisins And Hazelnuts
Categories: Cakes
Yield: 1 Cake

4 tb Olive oil; plus a little
-extra for greasing
200 g Plain flour
1 ts Baking powder
1/2 ts Salt
1/2 ts Freshly ground black pepper
100 g Hard goat's cheese or
-parmesan; grated
2 tb Picked flat-leaf parsley;
-finely chopped
3 Eggs
100 g Plain yoghurt
150 g Soft goat's cheese; roughly
-broken into small chunks
60 g Hazelnuts; toasted and
-roughly chopped
60 g Raisins or sultanas

As with all these cakes, you can vary the ingredients for this
depending on what you have to hand. For instance, this works well
with walnuts in place of the hazelnuts and with other dried fruit in
place of the raisins finely chopped dried apricots are particularly
good with the goat's cheese. Makes one 20 cm round or square cake, a
loaf, or about 10 mini cakes.

Heat the oven to 200°C/400°F/gas mark 6. Grease a 1.5-litre loaf
tin with olive oil, line with baking parchment and brush the
parchment with oil, too. (Alternatively, you can make this in muffin
tins, or mini loaf tins, which simply need brushing with oil and
dusting lightly with flour.

Sift together the flour, baking powder, salt, and pepper. Whisk in the
grated cheese and parsley. In a jug, whisk the eggs, yoghurt, and 4
tb of olive oil. Gently fold this into the dry ingredients until just
combined, being careful not to overmix, then fold in the soft goat's
cheese, nuts and raisins.

Spoon the cake mixture into the prepared tin (or tins) and bake for
45 to 50 minutes, until golden and a skewer inserted into the centre
comes out clean. (Muffin tins or smaller loaves take about 12 to 15
minutes.) Leave to cool in the tins for five minutes, then turn out
on to a wire rack to cool completely.

Recipe FROM: <gemini://gmi.noulin.net/cooking/54.gmi>

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