Bacon, figs and kale yoghurt loaf

I watched Silvia Colloca cooking TV program a while back, and tried making it with my own ingredients, as I can’t take full cream milk and full fat yoghurt, I have also added kale as my kale is not looking good, I don’t like wasting it, also I got bacon on sale.

This strong high protein plain flour caught my attention. I have never tried using it, got to be courage to try it so I bought it to try. Then walking down, the cold section to get yoghurt this pizza cheese seems to be blinking at me asking me to get it, as curious to know what it tastes like, I grab it. Guess this is my first Italian brand cheese made from Italy. All the time I only see San Remo brand, Kraft and Australian brand cheese.  

Anyway, I am glad to have found this recipe that I thought I have lost it as my computer crash. It’s good to have copy written down. I decided to post it so that I have it on my computer again. The cake is colourful, moist healthy and delicious. Let’s bake!!!


1-1/2 cups strong high protein plain flour
2 tsp baking powder
1 cup grated pizza cheese (Italian brand)
6 medium figs, chopped
6 kale leaves, finely chopped
150g diced bacon
3/4 cup lactose milk
500 g low fat Yogurt
1/4 cup olive oil


Sift flour and baking powder and stir in cheese, figs, kale and bacon. Make a well in the centre and pour in the combined milk, yogurt, and oil.  Stir to combine. Pour the mixture into a greased loaf tin. Bake in preheated 190°Celsius oven for approx. 50-70 minutes until golden brown with slightly firm yoghurt texture when skewer come out. Leave to cool and refrigerate overnight. When you cut up the next day, it has hardened a bit. (Look at the cut up pieces picture above).

Note: you can use normal milk, I use lactose as I can’t take full cream milk. You can use full fat yoghurt and any type of grated cheese.