Olive Nut Loaf
|Butter||90 Gram, melted|
|Onion||1 , finely chopped|
|Chopped pecan nuts||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Chopped black olives||1⁄2 Cup (8 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Self raising flour||1 Cup (16 tbs)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Wholemeal plain flour||1 Cup (16 tbs)|
|Soda bicarbonate||1 Teaspoon|
Saute onion in butter until transparent, add nuts, stir constantly over low heat 3 minutes, remove from heat.
Combine olives, buttermilk and eggs in bowl, beat with fork until combined.
Sift flours and soda into bowl, add nut and buttermilk mixture, mix until well combined.
Spoon mixture into greased loaf tin (base measures 11cm x 18cm).
Bake in moderate oven 50 minutes.