Pesto Cake

180g flour (wholemeal, white, spelt, or glutenfree or mixture)

4 tsp baking powder

100ml milk

4 dsp olive oil                                                                                  

3 eggs

100g cheese (cheddar type), grated

130g pesto

50g pine nuts

                                                                        
 

1.     Mix flour and baking powder.

2.     Beat together milk, oil and eggs and stir into flour mixture.

3.     Add cheese, pesto and pine nuts. Stir to combine.

4.     Spoon into greased and floured loaf tin.

5.     Bake at 180 for 45 mins until a knife comes out clean (better to be slightly under than over-cooked).  Cool in tin for 10 mins then turn out and cool on wire rack. When cold, wrap and store in fridge. Wait at least one day to eat if possible! Cut with serrated knife. Freezes well for one month.

(Wendy from Frances)