Cheeseboard Loaf
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.
Equipment
- Whisk
- Large mixing bowls
- Rubber spatula
- Loaf tin (8x4 inch)
Ingredients
- 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
Instructions
- 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.
Notes
PRO TIP:
- 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.