Sundried tomato, green olive & Comte loaf cake
Serves: 2
Ingredients
- 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
Method
- Heat oven to 190C/Gas5 and grease 2 small loaf tins.
- 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.
- Mix in the olives, tomatoes and ¾ of the cheese.
- 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.
- Cool for 5mins in the tins, then turn onto a wire rack.
- Serve warm or at room temperature. This freezes well - just defrost and then warm in a pre-heated oven at 190C for 5-10mins.
