Cheddar

Recipes

CHEESE, PISTACHIO AND RAISIN CAKE

Serves 8
  • 250g (9oz) plain flour
  • 1tbsp baking powder
  • 150g (6oz) Extra mature cheddar cheese – cut into small chunks
  • 75g (3oz) shelled pistachios – roughly chopped
  • 100g (4oz) raisins
  • 4 free range eggs
  • 150ml (5floz) olive oil
  • 100ml (3 ½ oz ) milk
  • 1tsp salt
  • Pinch freshly ground black pepper
  1. Pre-heat oeven to 180oc, 350of, gas mark 4 and line a loaf tin measuring 22x11cm with greaseproof paper.
  2. Mix together the flour, baking powder, cheese, pistachios and raisins.
  3. In a separate bowl, whisk the eggs until pale and fluffy. Then whisk in the olive oil and milk gradually. Season with salt and pepper.
  4. Fold the egg mixture into the flour mixture – don’t overbeat the mixture as you will knock all the air out stopping the loaf from rising.
  5. Pour the mixture into the loaf tin and bake for 30-40 minutes, until a metal skewer inserted in the centre comes out clean.
  6. Leave to cool in the tin before serving. Serve with butter and cheese.