Asparagus & Yogurt Savoury Loaf Cake
Serves: 8
Prep: minutes
Cooking Time: minutes
Ingredients
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- Salt & black pepper
- 1 tsp finely chopped chives
- 3 large Clarence Court eggs
- 200g full fat Yeo Valley Greek yogurt, plus extra to serve.
- 90 ml olive oil
- 40 ml whole milk
- 100g self-raising flour
- 1 tsp baking powder
- 50g oats, blitzed to a fine powder
- 75g mature cheddar, grated
- 1 red onion, or banana shallot finely diced
- 1 small clove garlic, finely grated
- 1 tbsp chopped soft herbs (chives, parsley, dill, or tarragon)
- Zest of ½ lemon
- ¾ tsp salt
- Plenty of black pepper
What to Do
This is the ultimate make-ahead breakfast. Baked into a light, flavour-packed loaf with some of our favourite breakfast ingredients, this savoury cake can be served warm or kept in the fridge for up to five days – perfect for breakfasts on the go. Serve with an extra dollop of yogurt, or top with a crispy fried egg.
Cooking instructions
Preheat the oven to 170C.
Line a 900g loaf tin with baking parchment, leaving some of the paper overhanging (this will make it easier to lift the cake out when it’s cooked.)
Toss the asparagus in a bowl with the olive oil, honey, seasoning and chives. Arrange the spears in a tightly packed single layer over the base of the tin.
In a mixing bowl, whisk together the eggs, yogurt, olive oil and milk until smooth. Sieve in the flour and baking powder, then tip in the remaining ingredients and fold together with a spatula until no dry patches are visible. Spoon or carefully ladle the batter over the asparagus – if you pour it, it may disturb the pattern of the asparagus.
Slide onto the middle shelf in the oven and bake for 45 – 50 minutes until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a cooling rack. After 15 minutes, slice the cake with a serrated knife and serve with a dollop of yogurt and some extra picked herbs.
