Vegetable loaf cake
A useful alternative as a side dish, and a preparation in which tomatoes do not cause problems with acidity.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 150 g baby spinach, washed
- 150 g butter, soft
- extra butter and some breadcrumbs
- 1 tsp salt
- 4 eggs
- 100 g crème fraiche
- 100 g Parmesan, finely grated
- 200 g plain flour
- 1 tsp baking powder
- 150 g tomatoes; skinned and de-seeded; flesh chopped
- oregano (fresh or dried)
- white pepper
Method
- Generously grease a loaf tin with butter, sprinkle with breadcrumbs, set aside. In a large shallow pan soften onion and garlic in some butter over low heat, add spinach and heat until wilted and all liquid has evaporated. Remove from heat and set aside. Preheat oven to 180°C.
- In a bowl whisk butter and salt for a few minutes until fluffy and pale, add eggs and continue whisking for a few more minutes. Add crème fraiche and Parmesan, mix well. Add flour and baking powder, mix well. Chop spinach, add chopped spinach, tomatoes and oregano, mix well and season to taste. Pour mixture into prepared loaf tin, bake for about 50 minutes. Let rest and cool for 15 minutes before turning cake out of tin.