Chicken, tomato and tarragon savoury cake recipe

  • Serves 4
  • 25 mins to prepare and 1 hr to cook
  • 658 calories / serving
  • Freezable
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Pre-heat the oven to 180°C.

Grease and line a 2lb loaf tin with nonstick baking paper. Prepare the tomato loaf by combining the flour, seasoning, tarragon and Gruyere in a large mixing bowl.

Combine the milk, olive oil and eggs in a large jug and whisk well. Pour into the flour mixture and mix well to form a smooth batter. Fold in the roast chicken pieces and sun-dried tomato.

Spoon into the prepared loaf tin, smoothing the surface with the back of a spoon. Bake for 40-50 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tray for 10 minutes.

Carefully lift the loaf out of the tin and leave to cool on a wire rack. When you are ready to serve, arrange the parmesan shavings in the base of cardboard containers.

Top with a mixture of the rocket and lamb's lettuce. Garnish with a pinch of paprika and serve alongside the loaf cake.

Freezing and defrosting guidelines

Bake according to the recipe but do not add any toppings. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
  • Ingredients

  • For the cake

  • 200g self-raising flour
  • 100ml milk
  • 100ml olive oil
  • 100g Gruyere, grated
  • 2 large eggs, beaten
  • 240g Tesco sliced roast chicken, chopped
  • 25g sun-dried tomato, drained and chopped
  • small bunch tarragon leaves, finely chopped
  • For the salad

  • 50g rocket leaves
  • 60g lamb's lettuce
  • 25g parmesan, shaved
  • pinch paprika
  • Energy 2745kj 658kcal 33%
  • Fat 39g 55%
  • Saturates 11g 57%
  • Sugars 2g 3%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 38.2g Protein 37.4g Fibre 2.4g


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