Goats' Cheese, Pistachio Nut & Olive Balmoral Cake



9 oz Plain Flour

1 tsp Salt

1/2 oz Baking Powder

5 1/2 oz Goats’ Cheese (cut into small pieces)

2 3/4 oz chopped Pistachio Nuts

3 1/2 oz pitted and halved Olives

1 3/4 oz Plain Yoghurt

5 fl oz Olive Oil

3 1/2 fl oz Skimmed Milk

4 Large Eggs

Pepper to taste

To Decorate

4 oz full fat soft cream cheese

5 or 6 large olives, halved.


Preheat the oven to Gas Mark 4.

Grease and flour a Balmoral cake tin (you can easily use the lower half of a Milk Roll tin or you could just use a 1 Lb loaf tin).

In a large bowl lightly combine the flour, baking powder, pistachios, goats’ cheese and olives.

In a second large bowl whisk the eggs with an electric beater until fluffy and pale and increased in volume by 4 - 6 times. When the eggs are very foamy and fluffy, beat into the eggs the remaining ingredients.

Gently fold the wet mixture into the dry mixture, being careful not to knock all the air out.

Turn into the prepared tin and bake just below the centre of the oven for about 30 to 40 minutes.

Allow the cake to cool slightly in the tin then turn out onto a wire rack and cool fully.

Decorate by piping a ridge of full fat soft cream cheese along the groove in the top (Balmoral / Milk Roll tins only)

and placing halved olives on top of the cream cheese.