Savory Apricot, Arugula and Goat Cheese Loaf

Name: Savory Apricot, Arugula and Goat Cheese Loaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 2 ½ cups; Eggs medium 3; Sunflower seed oil 7.3 tbsp; Whole milk ½ cup; Grana Padano PDO cheese 1.1 oz; Instant yeast for salted preparations 5 tsp; Arugula 1 cup; Apricots mature 7 oz; Aged goat cheese medium-aged 3.5 oz; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Savory apricot, arugula and goat cheese loaf sounds like an unlikely combination — and that's exactly the point. The peppery bite of arugula, the bold tang of goat cheese, and the quiet sweetness of fresh apricots come together in a soft, fluffy bake that manages to feel both surprising and completely balanced. It's the kind of pairing that raises an eyebrow on paper and then makes complete sense at the table, where the three flavors settle into something that's neither too sharp nor too sweet, just interesting enough to keep people coming back for another slice.

This savory loaf cake is easy to put together and genuinely versatile once it's out of the oven. It slices cleanly for a home aperitivo, holds up well at a buffet or outdoor picnic, and sits comfortably on a brunch spread without asking for much attention. The crumb stays tender and light, which makes it easy to serve at room temperature rather than straight from the oven — a practical quality that suits warm-weather gatherings especially well. It's the kind of thing you bring somewhere and immediately get asked about, usually by someone who wasn't sure about the apricots until they tried it.

How to prepare Savory Apricot, Arugula and Goat Cheese Loaf

To prepare the apricot, arugula and goat cheese loaf, start by washing the apricots, cut them in half 1 and remove the pit. Then cut them into pieces 2 and cut the goat cheese into cubes 3.

Place the eggs, vegetable oil 4 and milk 5 in a bowl. Beat with electric beaters for a few minutes 6, until you obtain a light and frothy mixture.

Add the 00 flour (all-purpose flour) 7, the instant baking powder for savory cakes 8, and the grated Grana Padano 9.

Finally add the salt 10. Continue working the mixture with the electric beaters 11 until you have a smooth, lump-free batter. Add the arugula to the batter without chopping it 12.

Also add the goat cheese 13 and the apricots 14, then gently fold with a spatula 15 to distribute the ingredients evenly.

Pour the batter into a loaf pan (10¼ x 4⅓ in) lined with parchment paper 16 or greased and floured. Level the surface with a spatula. Bake in a preheated fan (convection) oven at 338°F for about 40 minutes. Check doneness with a skewer: if it comes out dry, the loaf is ready. Remove the loaf from the oven 17, let it cool slightly, then unmold and slice to serve 18. It is excellent both warm and at room temperature.

Storage

The apricot, arugula and goat cheese loaf can be kept at room temperature under a cake dome for 1 day. Alternatively, you can store it in the refrigerator in an airtight container for 2-3 days. Before serving, let it come back to room temperature or heat it briefly in the oven. You can freeze it already sliced, separating the slices with parchment paper.

Tip

For an even more aromatic flavor, you can add a few fresh thyme leaves to the batter or replace the goat cheese with feta. If you want a crunchy note, top the surface with a handful of mixed seeds before baking.

For the translation of some texts, artificial intelligence tools may have been used.

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