Savoury Cakes

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Savoury cakes are a popular aperitif across France, served with drinks before a meal. They can either be baked as a loaf and sliced or as individual mini cakes, in a range of shapes.

The concept of a savoury cake is becoming increasing popular here in the UK too, particularly as an 'on-the-go' breakfast or picnic dish. So why not give it a try?










Ingredients

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

    Heat oven to 190C/fan 170C/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.

  • STEP 2

    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.

  • STEP 3

    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 cool on a wire rack.

  • (Recipe from bbcgoodfood.com)

  • Top Tip

  • Try swapping the flavours for anything you've got in your fridge; blue cheese, chives, lardons and ham all work really well.


 

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