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Asparagus, Sundried Tomato And Olive Loaf Recipe

Ingredients

How to make it

  • 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 leave to cool on a wire rack.
  • Heat oven to 190c/170c fan/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.

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