Savoury loaf cake is the most practical baking for breakfast and tea; no proving, no kneading. The one thing to watch is that the fillings are not wet: olives and peppers put in undrained thin the batter and the middle of the cake stays raw. The batter should not be over-mixed either, because once the baking powder starts working every extra turn costs volume.
Ingredients
For the mixture
For the filling
For the top
Method
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Drain the fillings
Once the olives and pepper are chopped, lay them on kitchen paper to draw off the moisture.
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Whisk the wet ingredients
Whisk the eggs, yoghurt and oil.
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Add the dry ingredients
Sift in the flour, baking powder, salt and black pepper and fold briefly with a spatula.
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Add the fillings
Add the olives, cheese, pepper and parsley and fold in with 3 or 4 turns. Do not over-mix.
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Into the tin
Pour into a greased loaf tin and scatter with sesame and nigella seeds.
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Bake
Bake in an oven preheated to 180 degrees for 40 minutes.
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Check
A skewer into the centre should come out clean. If not, give it 5 more minutes.
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Cool
Leave in the tin for 10 minutes, then cool on a rack until it can be sliced.
Tips
- Drain the fillings and the middle of the cake will not stay raw; that is the commonest mistake.
- Do not beat the batter with a mixer, a spoon is enough. Over-mixed batter does not rise.
Nutrition
Values are per serving and approximate.