November 03, 2012
Prunes, Goat's Cheese & Walnut Cake
Last weekend we went on a walk in Dartmoor National Park, on the edge of Devon. It was a sunny and crisp morning and the grass was covered in a layer of frost. The path took us through the woods along a delightful river. I thought we could have well been in the Lord of the Rings. It felt as if nature around us was enchanted. We walked through an old stone wall, and I wondered how long this wall had been there, probably centuries, and what it was parting at the time. We went up a hill overlooking a waterfall, crossed a river on stepping stones, walked through a field full of ponies, and finally emerged out of the woods, where we had the highest tors of Dartmoor in front of us. Soon enough, we went back down the valley, where we had our picnic. I had made a savoury cake the day before, which is something very French, to take on picnic or have as an appetizer.
Prunes, Goat’s Cheese & Walnut Cake – makes 1 loaf
Cake aux Pruneaux, Fromage de Chèvre et Noix – pour 1 cake
• 3 œufs
• 3cs d’huile d’olive
• 100ml de lait de chèvre
• 100g de farine de riz complète
• 80g de farine de maïs
• 2cc de levure chimique
• 70g de noix, en morceaux
• 100g de pruneaux, dénoyautés et coupés en morceaux
• 100g de fromage de chèvre, coupé en morceaux
• Sel et poivre
1. Préchauffer le four sur 180°C.
2. Dans un saladier, battre les œufs avec l’huile et le lait.
3. Ajouter les farines et la levure et mélanger. Ajouter les noix, les pruneaux et le fromage de chèvre et bien mélanger.
4. Verser dans un moule à cake graissé. Mettre au four pour 45min. Vérifier la cuisson du cake en y insérant un cure-dent, il doit ressortir sec.