Cheddar Broccoli Forest Loaf

• portionen: 9 1” Slices
• gesamtzeit: 2 hr

Zutaten

1 small head of broccoli (about 9 oz/250 g), cut into large florets

1½ cups (185 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground turmeric

½ teaspoon chile powder

1 tablespoon sugar

1½ cups (170 g) grated cheddar

1 bunch of chives (about 1 oz/25 g), finely chopped

⅓ cup (65 g) black or green olives, pitted and roughly chopped

½ cup (120 ml) extra-virgin olive oil

¾ cup (150 g) sour cream

1 large egg

Anweisungen

Preheat the oven to 350°F (180°C).

Bring a saucepan of salted water to a boil.

Add the broccoli and cook for 2 minutes, then drain immediately and run under cold water until completely cool to stop it from cooking further.

Grease and line an 8 x 4-inch (20 cm x 10 cm) loaf pan with parchment paper.

Place the flour, baking powder, baking soda, turmeric, chile powder and sugar in a large bowl and whisk well to combine.

Fold in the cheddar, chives and olives.

In another large bowl, whisk together the olive oil, sour cream and egg until smooth.

Fold the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the prepared pan.

Press the broccoli into the batter so the florets are standing up like trees (you may have a few pieces left over-snack on those!).

Bake for 1-1¼ hours until the top is golden and an inserted skewer comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing

Storage: Place any leftovers in an airtight container or wrap tightly in plastic wrap and store in the fridge for up to 2 days. To reheat, slice and warm in the oven or toaster.

Notizen

From: ‘Tenderheart’ by Hetty Lui McKinnon

Storage: Place any leftovers in an airtight container or wrap tightly in plastic wrap and store in the fridge for up to 2 days. To reheat, slice and warm in the oven or toaster.