200g ground almonds
2 tsp baking powder
5 medium eggs
100ml olive oil
1 tsp celery salt
3 small peppers, red, yellow and green de-seeded and chopped
125g pitted black olives, halved
150g feta, cubed
1/2 tsp cayenne pepper or smoked paprika
Pre-heat the oven to gas 5/ 375f/ 190c
Line a large loaf tin with greaseproof paper.
Using a electric mixer, beat the ground almonds, baking powder, eggs, olive oil and celery salt to a smooth batter.
Fold in the peppers, olives and feta and then pour into the loaf tin and bake for 40 minutes or until a knife comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days. Can be frozen.
Adapted from http://www.countryliving.com/uk
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