Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 5 mins Cook­ing time 40 mins Serves 10

250g self-rais­ing flour, sifted 2 Tbsp brown sugar 1 tsp fine salt ½ tsp ground white pep­per 4 free-range eggs ¾ cup Greek-style yo­ghurt 100g un­salted but­ter, melted 125g med­jool dates, pit­ted, roughly chopped cup pis­ta­chios cup mixed peel 150g firm smoked cheese, such as smoked ched­dar cheese, finely grated An­tipasti, to serve (cheese, cured meats, olives, figs and semi or sun-dried toma­toes) STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Lightly grease a 24cm round cake tin and line base and side with bak­ing pa­per. STEP 2 Com­bine flour, sugar, salt and pep­per in a large bowl and mix well. Whisk eggs and yo­ghurt in a large jug un­til smooth, and stir in but­ter. Fold wet in­gre­di­ents into flour mix­ture and mix un­til smooth. Stir in dates, pis­ta­chios, mixed peel and cheese. STEP 3 Spoon mix­ture into pre­pared cake tin and smooth sur­face. Bake for 35-40 min­utes, un­til a skewer can be in­serted and re­moved cleanly. Al­low to cool in tin for 15 min­utes be­fore turn­ing out onto a rack. Once cooled, slice into wedges and serve with an­tipasti.

Smoked cheese cake What if the an­swer of what to serve with an­tipasto was... more cheese? Yep! Turn it into a sim­ple cake and slice it up!

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