Savory cake with goat cheese and walnuts

What I love about this savory cake is its sweet and savory side: the raisins bring a touch of sweetness, the goat cheese remains melty and the walnuts add crunch.

You now know that I have a weakness for this kind of recipe! At home, it has even dethroned my savory olive and feta cake.

I discovered this recipe at Isa's, whose blog I've been following for years. That day, I had two egg yolks to use up after making Christmas cookies: I replaced the three whole eggs with two whole eggs and two yolks.

The cake was tasty, but the recipe with three whole eggs, given below, is the one to follow if you don't have any yolks to use up.

Ingredients for the savory cake with goat cheese, walnuts and raisins

For a cake tin approximately 20 × 11 cm:

• 50g of raisins: their sweetness balances the goat cheese and walnuts. Soak them until plump, then drain them thoroughly.
• 3 eggs: they give the dough structure. My experiment with 2 whole eggs and 2 yolks is described above.
• 150g of flour: use regular wheat flour for this version.
• 1 teaspoon of baking powder: measure it without packing it down; no need to add a whole packet.
• Salt and pepper: season sparingly, as the two cheeses already provide salt.
• 200g of goat cheese, cut into cubes: choose a log that cuts easily, depending on the desired intensity of taste.
• 100 ml of sunflower oil: its subtle taste gives way to goat cheese and walnuts.
• 125 ml of milk: gradually incorporate it to obtain a smooth paste.
• 100g of cheddar cheese: grate it if necessary. This is the cheese I used instead of the goat's milk cheddar in the recipe I found at Isa's.
• 50g of walnut kernels: roughly chop them with a knife to keep some crunchy pieces.

The key point to remember: this cake does indeed contain goat cheese and cheddar. The cheddar isn't a substitute for the 200g of goat cheese; it replaces another cheese called for in the recipe that inspired me.

How to prepare a savory cake with goat cheese and walnuts?

• Prepare the raisins and the tin. Cover the raisins with lukewarm water and let them plump up while you prepare the other ingredients. Preheat the oven to 180°C (350°F). Grease a loaf tin approximately 20 x 11 cm (8 x 4 inches) and line it with baking paper, letting the edges overhang to make unmolding easier.
• Prepare the filling. Dice the goat cheese, roughly chop the walnuts, and grate the cheddar if it isn't already grated. Drain the grapes and dry them with paper towels: the water retained by the fruit doesn't belong in the dough.
• Mix the batter. Whisk the eggs in a bowl. Add the flour, baking powder, a little salt, and pepper. Gradually pour in the oil, then the milk, mixing just enough to obtain a smooth batter.
• Add the cheeses and fruit. Stir in the cheddar, diced goat cheese, walnuts, and drained raisins. Mix briefly to distribute the topping without overworking the dough.
• Bake. Pour the mixture into the pan and bake for about 1 hour. Check for doneness in the center: a knife inserted into the center should come out clean, even if it encounters a piece of melted cheese. If the top is browning too quickly, cover it lightly towards the end of baking.
• Let it cool before slicing. Wait 10 minutes in the pan, then unmold the cake and let it cool completely on a wire rack. The slices will be cleaner once the crumb has firmed up.

My tips for a moist goat cheese and walnut cake

• Choose a goat cheese that suits your taste. A mild goat cheese log offers a more approachable option for those who find goat cheese too strong. A more mature goat cheese will have more character and may melt differently during cooking.
• Do not pour the soaking water from the raisins into the batter. Let the fruit plump up so they remain pleasant to eat, then drain them well.
• Keep the nuts in pieces. Ground into a powder, they would be less noticeable. Here, they provide a contrast with the melted cheese.
• Trust the center of the cake, not just its color. A golden-brown top can hide a still-moist batter in the middle, especially with 200g of goat cheese.

Can you add honey to a goat cheese and walnut cake?

Yes, if you prefer a more pronounced sweet and savory flavor. The recipe presented here does not contain honey: the 50g of raisins already provide a touch of sweetness.

For a goat cheese, honey, and walnut variation, start by adding a light drizzle of honey to the slices just before serving. This way, you can adjust the amount to your liking without changing the texture of the pastry or masking the other flavors.

Can this savory cake be prepared the day before?

Yes. Prepare and bake the cake the day before, let it cool completely, then wrap it and refrigerate it. Slice it just before serving to maintain a nice presentation.

For a buffet, you can serve it cold or let the slices come back to room temperature a little before serving.

On the other hand, prepare the dough just before baking: the baking powder works as soon as it is mixed with the wet ingredients.

How to store and freeze savory cake?

Once completely cooled, wrap the cake and store it in the refrigerator for up to 3 days.

For longer storage, freeze it whole or in well-wrapped slices, for up to 3 months to best preserve its quality.

Defrost the portions in the refrigerator, then reheat them for a few minutes in the oven if you wish to serve them warm.