Asparagus, Sundried Tomato & Olive Loaf
Taken from the BBC Good Food website
100ml olive oil, plus extra for greasing
250g asparagus spears, each cut into 3 pieces
200g self-raising flour
1 tbsp thyme leaves
3 large eggs, lightly beaten
handful pitted black olives
100g sundried tomatoes, roughly chopped
100g Gruyère or Beaufort, grated
- Heat oven to 190C / fan 170C / gas 5.
- Oil and line the base of a loaf tin (approx 22x10x5cm) with baking paper.
- Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives.
- Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.
- Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese.
- Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.