ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF

ASPARAGUS, SUNDRIED TOMATO & OLIVE LOAF image

Yield 10 slices

Number Of Ingredients 9

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100 ml olive oil, plus extra for greasing
250 g asparagus spears, each cut into 3 pieces
200 g self-raising flour
1 Tbsp thyme leaves
3 large eggs, lightly beaten
100 ml milk
handful pitted black olives
100 g sundried tomatoes, roughly chopped
100 g Gruyere cheese, grated

Steps:

Heat oven to 190C/fan 170C/gas. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 minutes, 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 minute 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 minutes until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.