Ingredients

• 250g/9oz plain flour
• 1 tbsp baking powder
• 150g/5½oz soft goat’s cheese
• cut into small pieces
• 80g/2¾oz pistachios
• roughly chopped
• 100g/3½oz prunes
• roughly chopped
• 4 free-range eggs
• 150ml/5fl oz olive oil
• 100ml/3½fl oz milk
• 50g/1¾oz plain yoghurt
• 1 tsp salt
• pinch freshly-ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
• In a bowl
• mix together the flour
• baking powder
• goat’s cheese
• pistachios and prunes.
• 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.
• Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix).
• Pour the batter into the prepared tin.
• Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
• Leave to cool in the tin.