Ingrédients :

  • 4 tbsp olive oil, plus a little extra for greasing
  • 200g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 100g grated hard goat’s cheese (or parmesan)
  • 2 tbsp picked flat-leaf parsley, finely chopped
  • 3 eggs
  • 100g plain yoghurt
  • Option 1 :
    • 150g soft goat’s cheese, roughly broken into small chunks
    • 60g hazelnuts, toasted and roughly chopped
    • 60g raisins or sultanas
  • Option 2:
    • Ham or bacon bits
    • Olives bits
    • more cheese


Heat the oven to 200C/400F/gas mark 6. Grease a 1.5-litre loaf tin with olive oil, line with baking parchment and brush the parchment with oil, too. (Alternatively, you can make this in muffin tins, or mini loaf tins, which simply need brushing with oil and dusting lightly with flour.)


Sift together the flour, baking powder, salt and pepper. Whisk in the grated cheese and parsley. In a jug, whisk the eggs, yoghurt and four tablespoons of olive oil. Gently fold this into the dry ingredients until just combined, being careful not to overmix, then fold in the soft goat’s cheese, nuts and raisins.


Spoon the cake mixture into the prepared tin (or tins) and bake for 45-50 minutes, until golden and a skewer inserted into the centre comes out clean. (Muffin tins or smaller loaves take about 12-15 minutes.) Leave to cool in the tins for five minutes, then turn out on to a wire rack to cool completely.