About this recipe:For a nice change from quiches, which are not always easy to carry, I turn to savoury loaf cakes. For this one, I chose to put tomatoes, rosemary, Parmesan and a few small mushrooms. But you can easily adapt the recipe according to what you have in the fridge!
Makes: 1 cake
1 (290g) tin mushrooms, drained
200g plain flour
1 teaspoon baking powder
3 eggs, beaten
1/2 teaspoon salt
freshly ground black pepper
100ml olive oil
2 teaspoons chopped fresh rosemary
100g grated Parmesan cheese
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Method Prep:15min › Cook:45min › Extra time:15min › Ready in:1hr15min
Preheat oven to 180 C / Gas 4 and grease a 900g loaf tin.
Wash and cube tomatoes, then set aside in a colander to drain, so that some of their juice drains out. Drain the mushrooms and set aside with the tomatoes.
In the bowl of a food processor (or regular mixing bowl) combine flour and baking powder then add eggs, salt and pepper. Mix well before adding the milk, oil, rosemary, tomatoes, mushrooms and grated Parmesan.
Tip mixture into prepared tin and bake for about 45 minutes (check for doneness by sticking a knife or skewer into the centre of the cake; it should come out clean and dry).
Let the cake rest a bit before cutting, otherwise it might crumble and will not be very presentable! Serve with a cold soup or green salad.
Ok - so I tweaked it. I used fresh mushrooms about 140grams and added a few green olives as well. The result was a disaster. The top looked lovely but inside was stodgy, wet and very unappetising. Even though I tested it and gave it another 20mins cooking. Love to know what went wrong!! - 24 Nov 2013
Very easy cake to make (and easy cake to eat as well!) I did tweak it slightly, borrowing ideas from a similar cake: I used half natural yoghurt and half cream (because it was sitting in the fridge) instead of all milk. I also used a smaller tin of mushrooms, but added some chopped ham to compensate. DELICIOUS - 25 Aug 2013