Makes 1 loaf. Preparation time 10 minutes. Baking time 45 minutes.
1 tablespoon butter
2 tablespoons sesame seeds
3 large eggs
1 teaspoon Marmite
1/2 teaspoon English mustard
4 tablespoons olive oil
150 g thick plain yoghurt
2 tablespoons parsley, chopped
12 sundried tomatoes, drained and minced
1,1/3 (150 g) cup flour
1 tablespoon baking powder
100 g salami or ham, chopped (optional)
100 g cheddar or gruyere, grated
• Preheat the oven to 180°C Grease a 24 cm x 12cm loaf tin.
• Sprinkle half of the seeds to coat the bottom and sides and reserve the rest for the top.
• Whisk the eggs, marmite, mustard, olive oil and yoghurt in a large bowl. Stir in the parsley and tomatoes. Sift the flour and baking powder in, and gently fold with a wooden spoon until combined. Add the salami and ha If the cheese and gently fold in -do not overmix
• Pour the mixture into the prepared tin, smooth and sprinkle with cheese followed by the sesa me seeds. Bake for about 45 minutes, or until an inserted knife comes out clean.
• Cool on a wire rack, cut into slices or wrap whole in foil.
Eat within 2 days.
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