A soft and spongy gluten free cake that is a...Read More
All the flavors of a cheese board from a variety of cheeses adding a dynamic textural and flavor element, dried fruits and nuts to enhance the assorted cheese flavors all brought together in a loaf.
We all love a good cheeseboard but lets be honest we all have leftovers from a cheeseboard. Most often than not, we either throw them away or try and add it to our pasta the next day for lunch but aren’t truly satisfied with the outcome.
I accidently made this recipe and it was such a treat. So much of flavor, zero wastage and a superb way to use up your leftover cheeseboard ingredients! This savory loaf is anything but ordinary even though its made up of leftovers. The batter for the loaf is so versatile you can add pretty much any mix of cheese into it and you will get a delicious loaf.
The addition of dried fruits and nuts add a whole new element of texture and flavor, complimenting the cheeses as they all bake together. A little marmalade would also be delicious in this recipe and would go a long way balancing all that salty with a little bittersweet under tone.
A few Substitutes:
Cheese – The whole point about this recipe is that you use soft cheeses and those which are left over. You can stick to the ones I have mentioned here however you could use ricotta, cottage cheese or feta.
Yogurt – You could use buttermilk, sour cream or cooking cream.
Flour/Cornmeal/Almond meal – I have added cornmeal and almond flour for flavor and texture. You can replace it for all flour as well. Spelt flour, Rye flour (half and half), Whole grain flour, Self-raising flour, and Almond flour all the way, I mean there is are multiple aspects of how you could replace the flour here. Play with flavors but maintain the ratios for a successful product.
Nuts – Any nuts work well here, including seeds. I personally love pumpkin seeds, sunflower seeds and sesame seeds.
Marmalade – Any marmalade works in this recipe, you could use any jam as well.
I have fallen in love with this recipe so much that I must admit, I have intentionally purchased cheese just to make it at home. I didn’t want to wait to make a cheeseboard. Once you make it and eat it you will know why I am harping so much about it.
Lets get those leftovers and give them a makeover. Happy Baking!
- Large mixing bowls
- Rubber spatula
- Loaf tin (8x4 inch)
- 250 gm Flour
- 15 gm Almond flour
- 15 gm Cornmeal
- 1 tbsp Baking powder
- 100 gm Goats cheese
- 50 gm gm Cream cheese
- 30 gm Blue cheese
- 10 Nos Dates (pitted and chopped)
- 2 tbsp Walnuts (chopped)
- 2 tbsp Pistachios (chopped)
- 2 tbsp Almonds (chopped)
- 4 tbsp Corn
- 3 tbsp Marmalade
- 4 Nos Eggs
- 100 ml Vegetable oil
- 50 ml Olive oil
- 100 ml Milk
- 50 gm Yogurt
- 1 tsp Crushed black pepper
- 1 tsp Thyme
- Pinch Salt
- Preheat oven to 180°C and line an 8x4 inch loaf tin with oil and baking paper.
- In a large bowl stir the flour, almond flour, cornmeal, baking powder, salt, pepper and thyme until it had all combined evenly. Add the nuts and corn, stir together.
- In another bowl whisk the eggs, oils, milk, marmalade and yogurt until its thick and almost ribbon consistency. You could use an electric beater as well.
- Add the wet mixture into the dry mixture and using a rubber spatula fold the ingredients together half way through.
- Add the cheeses and continue folding until combined and no flour pockets are visible.
- Pour into prepared loaf tin and you can top it with some more nuts/seeds and bake for 37-40 mins until risen, tooth pick inserted should come out clean.
- Remove from the loaf tin and leave to cool for a couple of hours before slicing and eating.
- Serve this loaf with a drizzle of honey, a slather of butter and a slice of ham.
- Do not over mix or over beat the batter as it is similar to that of a muffin, hence mix it just until it is combined.
- Fresh fruits are also a great addition into the loaf.
- Bake these as mini muffins/muffin tray for 13-16 mins until risen and golden brown.