SMOKED CHEESE CAKE
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!