Serves 8 to 10
200g ground almonds
2 tsp baking powder
5 medium eggs
1 tsp celery salt
80g butter, melted plus extra for frying the mushrooms
120g cheddar cheese, grated
300g mushrooms, peeled and sliced
Pre-heat the oven to gas 5/ 375f/ 190c
Line a large loaf tin with greaseproof paper.
Fry the sliced mushrooms in a little butter until they are lightly golden.
Using a electric mixer, beat the ground almonds, baking powder, eggs, melted butter and celery salt to a smooth batter. Fold in the grated cheese and mushrooms 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 or to be sliced and eaten warm.
Store in an airtight container in the fridge for up to 3 days.
Can also be frozen.
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