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Sundried tomato, green olive & Comté loaf cake

  • 200g self-raising flour
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon sea salt
  • Few twists of ground black pepper
  • 3 large free range eggs, lightly beaten
  • 100ml olive oil, plus a little extra for greasing the tins
  • 100ml whole milk
  • 100g pitted olives, halved
  • 100g sundried tomatoes, roughly chopped
  • 100g Comté cheese, finely grated

Makes 2 small loaves – you can eat one now and freeze the other.

  1. Heat oven to 190°C (170°C fan oven) and grease 2 small loaf tins (about 19x7x5cm).
  2. Mix flour, thyme leaves, salt and pepper. Add the eggs, oil and milk – beat with an electric whisk for 1 minute to form a smooth batter.
  3. Mix in the olives, tomatoes and three quarters of the cheese.
  4. Pour the batter into the two loaf tins, sprinkle over the remaining cheese and bake for about 30 to 35 minutes until the loaves are firm, golden and crusty on top.
  5. Cool for 5 minutes in the tins, then turn onto a wire rack. Can serve slightly warm or at room temperature.
  6. If freezing a loaf, defrost it fully before baking in an oven pre-heated to 190°C (170°C fan oven) for 5 to 10 minutes to reheat.

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