Don’t know about you but in the summer time, I love salads of all kinds with a side of bread or a slice of quiche or maybe a piece of Pepper and Anchovy Cream Loaf. Since SWEETTABLESCAPES makes sweet loaf cakes all the time, it really isn’t much of a stretch to make savory versions to accompany a meal or as an aperitif treat.
This recipe is easy and the result is a delicious mix of veggie cake with a nice kick of anchovy flavor. If you really are not into anchovies, you can easily skip the addition, of course.
100ml olive oil + 2 Tbsp
100 g grated parmesan cheese
1 red pepper (or a mix of peppers for even more color and appeal!) We actually used a mix of these yummy mini bell peppers that are sold everywhere now.
1/2 tube of anchovy cream. (This, I have not found on this side of the Atlantic so I just made my own. In the bowl of a small electric mixer, I used a small can of anchovies, added one garlic clove and some heavy cream. Mix all ingredients until you have a smooth paste. Add some pepper to taste)
1 Tbsp chopped oregano
1 1/2 tsp baking powder
Preheat oven to 350F and butter a loaf pan.
Wash pepper (or peppers), remove core and seeds and cut into small strips.
Heat 2 Tbsp olive oil in a small skillet and cook peppers for about 5 minutes to soften.
In a medium bowl, mix eggs, milk and oil until blended. Add flour, baking powder, cheese, pepper and oregano while still mixing. Add some pepper and mix thoroughly.
Pour half of the batter in loaf pan, spread some anchovy cream on top and pour the rest of the batter on top of anchovy cream.
Bake for about 45 minutes or until a knife inserted in the middle comes out clean.
Let cool for a few minutes before removing from pan. The let cool on a wire rack.
Slice or cute into small cubes!