Cheese, pistachio and prune cake...VIDEO... Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings! Less than 30 mins preparation time... 30 mins to 1 hour cooking time..
Light yet utterly creamy, this corn cake recipe from Yotam Ottolenghi and Ramael Scully is perfect as a generous starter or light lunch. You can also experiment with the cheese in this recipe, perhaps swapping the feta for a blue cheese to give a more intense flavour.