Rachel Khoo makes a savoury French cake with cheese, pistachio and prune recipe (Au Formage ET Pruneaux) on The Little Paris Kitchen.

Rachel says: “Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.”

The ingredients are: 250g plain flour, 1 tbsp baking powder, 150g soft goat’s cheese, cut into small pieces, 80g pistachios, roughly chopped, 100g prunes, roughly chopped, 4 free-range eggs, 150ml olive oil, 100ml milk, 50g plain yoghurt, 1 tsp salt and pinch freshly-ground black pepper.

To prepare the cake, Preheat the oven to 180C/ Gas 4 and line a loaf tin measuring 22x11cm across the top and 6cm deep with baking paper.

In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.

In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.

Fold the flour mixture into the whisked eggs.

Pour the batter into the prepared tin.

Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.

Leave to cool in the tin.