It promised to be another dreary Friday and has turned into a picture perfect late spring day. The end of a hectic week calls for a nice chilled rose and dinner uder the stars. Fortunately the corner stone of this picnic is freshly baked and waiting for me at home.
- 1 package of our gluten free all purpose baking mix (or 2 cups of your own favorite)
- 4 large eggs, at room temperature
- ½ cup Soy Cream
- 1/4 cup tbsp extra-virgin olive oil
- 1/4 cup pesto
- 1 1/2 cups grated machengo cheese
- ⅔ cup black olives, halved or coarsely chopped
Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8½-×-4½-inch loaf pan. Lightly beat the eggs, then whisk in the cream, olive oil, and pesto. Pour the liquid ingredients over the baking mix and stir gently to blend. Switch to a rubber spatula and fold in the cheese and olives. Scrape the batter into the pan.
Bake the loaf for 10 minutes. Turn the oven down to 375 degrees F and continue to bake the loaf for another 45 minutes or so, until it's puffed and beautifully golden and a tester comes out clean. Cool before serving.
"I KNOW THIS LOOKS LIKE A GOOD OLD American quick bread, but it's got a French soul, since I was inspired to make it after having had so many versions in so many places across France, particularly in the Champagne region. There the savory cake (just about anything baked in a loaf pan is called a cake in France) is often served with aperitifs, but it's also perfect for brunch, really good with salads, and so satisfying when lightly toasted and buttered."
More from this classic cookbook:
Photo Credit: Julie T Cecchini