100g oven dried tomatoes (see ANTA cook book page 120)
100g black olives
350g plain flour
1tsp salt
2tbsp baking powder
200ml greek yoghurt
275ml milk
1tbs tomato puree
3tbs oil
5 eggs
40g parmesan
Preheat the oven to 180C/gas 4
Line an ANTA baking dish with damp greaseproof paper which helps shape the paper to the dish, and heat the dish in the oven.
Coarsely chop the tomatoes and olives.
Mix together the flour, salt and baking powder in a large ANTA bowl. Whisk the yoghurt, milk, eggs, tomato puree and oil together and pour into the dry ingredients, then add the sundried tomatoes, olives and half the parmesan.
Pour the mix into the lined baking dish, smooth out the mixture and sprinkle with the remaining parmesan. Bake for about 1 hour, then test to see if a skewer inserted into the bake comes out clean.
Allow to cool in the baking dish for about 15 minutes and then lift out onto a wire rack to cool. Beware the baking dish may still be very hot.