Appreciation of cake, savoury Goat cheese cake in this case

In our house we love cake. We eat it for breakfast, lunch, dinner and we are snacking on cake in between meals… We also love cheese, ideally cheese and olives…

One day I had a brain wave and wanted to make a savoury cake. Can you see where I am going here?  {That’s how savoury Goat cheese cake was made.}

You might ask how did I come out with such a mix of ingredients for Goat cheese cake?

Our fridge is always full of cheese. In the fridge I have spotted a jar of my home-made onion chutney. Immediately decided to pair it with the goat cheese!

Goat cheese and onion chutney were my all-time preferred choices and hot or cold always full of flavour. I have also picked from my pantry some almond stuffed olives for crunch and texture and some red pesto for colour. Goat cheese cake already was a winner.

Why should you bake it?

Goat cheese cake is another one of my easy and quick, almost one bowl recipes where you can’t go wrong. Myself, an experienced cook can make this in one hour but if you never baked you shouldn’t be much behind.

Goat cheese cake is very tasty savoury alternative to a sandwich or a side dish complementing your lunch or dinner. Goat cheese cake is light and moist and perfect to eat it straight from the oven or as a packed snack. It taste almost like a cross of soda bread with a ciabatta except is flavoursome and doesn’t need any fillings.

Method

Prepare 10 or 12″ round baking tin. Personally I like Goat cheese cake to be flatter hence bake it in the larger tin.

Line it with tin foil first then with baking paper. This will allow you to get it out easily out the non-spring form without falling apart. Brush the paper with a small amount of olive oil, set aside. Turn the oven to 175C/165C fan.

For the top of Goat cheese cake you will need:

• 180 – 200g log of good quality goat cheese

Slice it carefully and set it aside.

To make mouth-watering Goat cheese cake you will need:

• 600g of natural or Greek yoghurt at room temperature
• 130 – 140ml of olive or avocado oil
• 2 large organic eggs
• 2 or 3 tbsp. of Maggi (it’s a liquid seasoning, but you can skip if you haven’t got it or replace by 1 – 2 tbsp. of dark soya sauce)
• 120g of sliced almond stuffed green olives (or 100g olives of your choice with a handful of blanched almonds soaked for couple of hours in boiling water)
• 2 large dollops of red pesto
• 2 large dollops of home-made onion chutney
• 1/2 tsp of rock salt
• 1/4 tsp of freshly grounded black pepper
• 4 cloves of garlic finely chopped or squeezed

Optional:

• 100g of grated hard cheese of your choice

All the above ingredients place in a large bowl and mix well.

Important last mixing

Grab your mix and sieve:

• 500g of plain flour
• 2 tbsp. of baking soda

Mix well but gently for approximately 1 minute. Do not overmix as it will loose all the air and will become stodgy. The dough will be quite thick.

Place it in the tin and arrange the goat cheese on top.

Put in the preheated oven for 55-60 minutes or until golden brown.

You can enjoy it straight from the oven or cold. If last long enough keep it in airtight container or freeze in portions after fully cooled.

Until next time.

Keep baking,

Aggy x