This savoury loaf cake can be frozen whole or in slices - it's a great one to have ready when friends arrive unexpectedly or when you already have a lot to prepare for dinner. Very easy to take along on picnics, too.
- 26 Jun 2012
Thanks so much, GwynnWhite. We've updated the method and confirmed that it is baking powder, not yeast, that's used in this recipe. We'd love to hear how it works out second time round for you! - 25 Jan 2016
Milk is in the ingredients list but not mentioned in the method. I got something badly wrong, but I'm going to try again. I finished up with an outer crust and a softer inner, but the two were almost entirely unconnected. I cannot fairly award stars as I screwed it up. Oh yes, nearly forgot - baking powder in ingredients, yeast in method. Confusing for beginners. I tried it a second time and this time it was brilliant. My only real change from my first time screw up was that I ensured everything was warm - i.e. eggs and milk at room temperature, mixing bowl filled with warm water for about 15 minutes before use. My baking powder was measured using measuring spoons rather than a "real" tea spoon. In fact, everything according to the recipe but a bit more care than the first attempt. I (hand) whisked the milk into the eggs and ensured than there were no lumps of flour left when added to the egg/milk mixture. I also used a paper liner for my loaf tin. I placed the tin "across" the oven and cooked at 170 C for just over 40 minutes in my fan oven. With 15 minutes to go, I spun the tin through 180 degrees because it appeared to be cooking more at the front than the back. Delicious. Thank you Capucine. :-) - 24 Jan 2016