Savory Baking: Pepper and Anchovy Cream Loaf

July 15, 2016 § Leave a comment

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.

IMG_0020 You’ll need:

180g flour

3 eggs

100ml milk

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

Directions:

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.IMG_0002

In a medium bowl, mix eggs, milk and oil until blended. IMG_0003IMG_0004IMG_0005IMG_0006Add flour, baking powder, cheese, pepper and oregano while still mixing. IMG_0007Add some pepper and mix thoroughly.IMG_0008IMG_0009

Pour half of the batter in loaf pan, IMG_0010spread some anchovy cream on top IMG_0011and pour the rest of the batter on top of anchovy cream.IMG_0012

Bake for about 45 minutes or until a knife inserted in the middle comes out clean.IMG_0017

Let cool for a few minutes before removing from pan. The let cool on a wire rack.

Slice or cute into small cubes!IMG_0019

 

Enjoy!

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