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30 to 40 min depending on size
Green Summer Loaf Cake
Savory herb loaf with green pesto or tapenade, Gruyère and hazelnuts.
- Cook
- 30 to 40 min depending on size
- Temperature
- 180 °C
Equipment
- 1 loaf pan or 12 mini-loaf molds
Preparation
- Preheat the oven to 180 °C.
- Place the pan, buttered if it is not silicone, on the perforated aluminum tray.
- Wash and drain the herbs, then snip or slice them finely.
For this step
- 4 tbspgreen tapenade or green pesto
- In a mixing bowl, combine the flour and baking powder.
For this step
- 150 gflour
- 1 packetbaking powder
- Add the eggs, then the milk, oil and Gruyère, mixing well.
For this step
- 3eggs
- 10 clmilk
- 7 clolive oil
- 80 ggrated Gruyère
- Finish with the herbs, tapenade or pesto, hazelnuts, and season if needed.
For this step
- 4 tbspgreen tapenade or green pesto
- 120 gchopped hazelnuts
- Pour into the loaf pan, then bake for about 40 min for a large loaf or 30 min for small ones.
For this step
- 4 tbspgreen tapenade or green pesto
- A knife blade should come out dry.
- Let cool and unmold.
Serving
- Serve with a green salad.
For this step
- 4 tbspgreen tapenade or green pesto
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Comments
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