The concept is a cake like texture in a loaf tin but with savoury elements providing the flavour instead of sugar. It's a very healthy option, I think.
- 250g plain flour
- 1tbsp baking powder
- 4 eggs (I used large eggs)
- 60ml milk
- 60ml plain yoghurt - I didn't have this in the fridge so I made my own buttermilk with milk and a dash of lemon juice and used that instead
- 160ml olive oil
- salt and pepper to taste
- Savoury filling - I used 150g cooked chopped chorizo, half a cooked chopped pepper, half a cooked chopped onion and chopped double Gloucester to the same volume as chorizo. The recipe calls for 140g French sausage or salami (finely chopped), a handful of pistachios (roughly chopped) and a handful of prunes. The idea is to use up leftover bits and bobs that happen to be in the fridge.
- Preheat the oven to 180°C (for fan oven) and line a 400g loaf tin (loaf tins are sold in two sizes - this is the smaller of the two sizes).
- Put the flour, baking powder and savoury bits into a bowl and mix. This coats the filling in flour and helps individual bits to stay suspended in the mixture when baked.
- Put the eggs in a separate bowl and whisk until thick and pale in colour. Gradually add the milk, yoghurt, oil and seasoning, whisking all the time.
- Fold in savoury flour mixture. Scrape/pour/tip into loaf tin and bake for 40 mins or until an inserted skewer comes out without any cake mixture clinging to it.