Sundried tomato, green olive & Comte loaf cake


Sundried tomato, green olive & Comte loaf cake
Serves: 2
  • 200g self-raising flour
  • 1 tsp fresh thyme leaves
  • ½ tsp sea salt
  • ground black pepper
  • 3 large free-range eggs, lightly beaten
  • 100ml olive oil, plus a little extra for greasing
  • 100ml whole milk
  • 100g pitted olives, halved
  • 100g sundried tomatoes, roughly chopped
  • 100g Comté cheese, finely grated
  1. Heat oven to 190C/Gas5 and grease 2 small loaf tins.
  2. Mix flour, thyme leaves, salt and pepper. Add eggs, oil and milk and beat with an electric whisk for 1min to form a smooth batter.
  3. Mix in the olives, tomatoes and ¾ of the cheese.
  4. Pour the batter into the two loaf tins, sprinkle over the remaining cheese and bake for 30-35mins until loaves are firm, golden and crusty on top.
  5. Cool for 5mins in the tins, then turn onto a wire rack.
  6. Serve warm or at room temperature. This freezes well - just defrost and then warm in a pre-heated oven at 190C for 5-10mins.

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