100gmix of semi sun-dried tomatoes and roasted peppers
50gfinely chopped chorizo
100gfeta cheese or goats cheese
Preheat the oven to 180C. Grease and line a 1.5L loaf tin with baking paper.
Beat the eggs with the caster sugar.
Mix the flour, sea salt, baking powder and paprika or chilli flakes in a separate bowl.
Fold the flour mixture into the eggs with the buttermilk and olive oil.
Roughly chop the sundried tomatoes and roasted peppers and add them to the mixture.
Coarsely grate the courgettes and add along with the chorizo.
Crumble into the mix the feta cheese in small pieces.
Pour the mixture into the loaf tin and bake for 45 – 55 minutes or until a skewer or knife inserted into the cake comes out clean.
Allow the cake to cool in the tin for around 10 minutes and then turn out onto a cooling rack.
Serve cut into small pieces to enjoy with an aperitif or cut into larger slices for lunch or to take on a picnic.
*If you can’t get buttermilk, mix 1 tablespoon of white vinegar with the 100ml of milk and let it stand for 5 minutes.To make this a vegetarian cake leave out the chorizo. You could add in olives, chopped nuts, pine nuts.