Asparagus, sundried tomato & olive loaf

Ingredients

• 100 ml olive oil for greasing
• 250 g asparagus spears cut into 3 pieces
• 200 g self-raising flour 
• 1 tbsp thyme leaves 
• 3 large eggs lightly beaten
• 100 ml milk 
• 1 handful olives black pitted
• 100 g sundried tomatoes roughly chopped
• 100 g gruyere cheese grated

Equipment

• bowl
• baking paper
• oven
• wire rack

Directions

1. Heat oven to 190C/fan 170C/gas
2. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
3. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
4. Reserve 5 asparagus tips and a few olives.
5. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.
6. Pour into the tin, then put the reserved asparagus and olives on top.
7. Sprinkle with the remaining cheese.
8. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.