MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Goat Cheese Cake With Raisins And Hazelnuts Categories: Cakes Yield: 1 Cake 4 tb Olive oil; plus a little -extra for greasing 200 g Plain flour 1 ts Baking powder 1/2 ts Salt 1/2 ts Freshly ground black pepper 100 g Hard goat's cheese or -parmesan; grated 2 tb Picked flat-leaf parsley; -finely chopped 3 Eggs 100 g Plain yoghurt 150 g Soft goat's cheese; roughly -broken into small chunks 60 g Hazelnuts; toasted and -roughly chopped 60 g Raisins or sultanas As with all these cakes, you can vary the ingredients for this depending on what you have to hand. For instance, this works well with walnuts in place of the hazelnuts and with other dried fruit in place of the raisins finely chopped dried apricots are particularly good with the goat's cheese. Makes one 20 cm round or square cake, a loaf, or about 10 mini cakes. Heat the oven to 200°C/400°F/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 4 tb 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 to 50 minutes, until golden and a skewer inserted into the centre comes out clean. (Muffin tins or smaller loaves take about 12 to 15 minutes.) Leave to cool in the tins for five minutes, then turn out on to a wire rack to cool completely. Recipe FROM: MMMMM