1. Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden. 2. Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake. 3. Preheat the oven to 220C,450F, gas mark 7 and grease 6 mini loaf tins (see above), or one large loaf tin. Give the batter a good stir and divide between the tins. 4. Bake at the centre of the oven for 15 - 20 minutes for the 6 mini loaf tins, or 20-30 minutes for the large loaf - or until firm and golden. Leave to cool. 5. When cold, turn out of the tins and wrap or store in an airtight tin. These savoury cake/s freeze very well in slices or as 1 whole or 6 mini loaves. 6. NB. These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins. ---------------------------------------------------------------------------
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Ingredients
