Gruyere and rosemary bread

Det här receptet har jag fått från Magnus. Och det är fantastiskt gott. Själv använde jag fetaost istället för Gruyere (man tager vad man haver).

This moreish, rich loaf has an unusual, eggy consistency somewhere between a Spanish tortilla and a sponge cake. Let it cool down completely before serving with drinks or as part of a brunch spread. Don't keep it for much more than a day. Gruyère normally has animal rennet in its production process, but I found a vegetarian equivalent at joseph-heler.co.uk. And don't restrict yourself to the ingredients listed: try double the quantity of feta instead of gruyère and oregano for the rosemary. Olives, capers, different cheeses – anything goes. Makes one loaf (about 10 slices).


90ml double cream
2 tbsp rosemary, roughly chopped, plus 2 stalks for decoration
2 garlic cloves, crushed
6 free-range eggs
90ml olive oil
140g plain flour, sifted
2 tbsp ground almonds
½ tsp salt
2 tsp baking powder
80g sun-dried tomatoes, thinly sliced
100g gruyère, cut into 1cm dice and tossed in 2 tbsp flour
100g parmesan (or a vegetarian alternative), grated


Preheat the oven to 180C/350F/gas mark 4. Line a 25cm by 10cm (ie, two-pint) loaf tin with baking paper.

Put the cream, chopped rosemary and garlic in a small saucepan, bring to a boil, switch off the heat and leave to infuse for 15 minutes.

Meanwhile, whisk together the eggs and olive oil in a large jug. Put the flour, ground almonds, salt and baking powder in a mixing bowl, stir together and make a well in the centre. Slowly add the egg mixture, whisking well to avoid lumps, until you have a thick batter. Pass the cream through a fine sieve directly into the bowl, discarding the garlic and rosemary. Add the sun-dried tomatoes and cheeses, and mix well. Pour into the prepared loaf tin and lay the two rosemary sprigs down the centre of the cake. Bake for 35-40 minutes, or until golden and a skewer inserted comes out clean.

Remove from the oven, leave for five minutes, then remove the loaf from the tin, place on a wire rack and, once cool, cut into slices with a serrated knife.