SATURDAY COOKING: TUNA, OLIVE & SUN-DRIED TOMATO CAKE.

My friend Diana gave me this really good cookbook for Xmas, called “Together, our community cookbook”. It’s about women who got together in a communal kitchen after the fire in the Grenfell Tower in London in 2017.
“The kitchen was opened after the Grenfell tragedy, offering women who had been displaced and the community around them a space to cook food for their families. Their roles as matriarchs united them across their cultures; the kitchen provided an opportunity to cook what they knew and to taste the memory of home, albeit homes some had recently lost”.
I’m sure I will make many recipes from this book over the next few months!

150g plain flour
1 tsp baking powder
1 tsp ground turmeric
1 tsp ground cumin
3 eggs
2 × 160g tins tuna in sunflower oil
100g pitted mixed olives, roughly chopped
40g sun-dried tomatoes in oil, drained and chopped
100g Cheddar cheese, grated

Method:

    1. Preheat the oven to 180°C (160°C fan forced). Line a 1kg loaf tin with baking paper.
    2. Place the flour, baking powder and spices in a large mixing bowl and stir with a whisk until well blended.
    3. Make a hollow in the centre and crack in the eggs. Start mixing from the centre, gradually combining the flour with the eggs until just blended. Add the tuna and its oil, the olives, sun-dried tomatoes and cheese and gently fold together with a spatula.
    4. Pour the mixture into the prepared tin. Bake for 35-40 minutes, until lightly golden on top and springy to the touch. Leave to cool in the tin for 5-10 minutes before turning out. Serve hot or cold, sliced.
    5. Eat!

I used 2 tins of 185g tuna in oil (one plain oil, the other with chilli oil).
I used a spoon to mix the dry ingredients. I beat the eggs first, then added them to the flour. It makes a very stiff batter, but it loosens when the other ingredients are added. And I used a big metal spoon to mix everything. The batter is not “pourable”, you have to pat it down in the tin.
It didn’t rise a lot.
It’s yummy with a squeeze of lemon and a salad on the side. It will serve 4-6 people.

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