A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Corsica and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.
Preheat the oven to 180 C, 165 Fan, Gas 4. Grease a longish loaf tin- about 21.5 by 6.5 cm. You can also use a 19 by 9 cm one but will need a longer cooking time.
Separate two of the eggs and reserve the whites. Beat the egg yolks, one at a time, into the butter and then add the whole eggs, again one at a time.
Sift the flour and baking powder together and beat in in three batches. Now mix in the herbs, garlic and plenty of salt and pepper.
Whisk the two reserved egg whites until they form soft peaks and fold into the cake mixture. Scrape into the loaf tin and bake for about 25 minutes until firm to the touch. Check its cooked by plunging a skewer into the centre- if it comes out clean and dry the cake is done.
Eat warm or cold- in thick slices- with a glass of red wine to wash it down.