German Sausage Loaf
5,6 / 10
1 hr 15 min.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a 900 g | 2 lb loaf tin with parchment paper.
Blanche the carrots then the runner beans in salted boiling water for 1 minutes. Drain and refresh in ice water.
Prepare the batter by whisking together the flour, eggs, butter, baking powder and sugar in a large mixing bowl using an electric handheld whisk. Whisk for 1-2 minutes until you have a smooth batter.
Fold the Frankfurters, carrots and runner beans into the batter. Spoon into the prepared loaf tin.
Bake for 45-50 minutes until springy to the touch and a cake tester comes out clean from the centre of the cake.
Allow to cool in the tin for a few minutes before turning out and cooling completely on a wire rack. Cut one slice from the end and present on a chopping board.