Italian Tomato Loaf
1 hr 5 min.
Preheat oven to 180°C | 350F | gas 4.
Whisk the eggs and sugar together until pale and thick.
Sieve the flours, baking powder and salt into a bowl, then fold into the eggs. Stir in the sour cream and oil until incorporated.
Stir in the tomatoes, paprika and thyme leaves.
Grease and line a 900 g | 2 lb loaf tin, then spoon the mixture into it.
Bake in the oven for about 40-50 minutes until a skewer inserted into the middle comes out clean.
Remove to a wire rack and allow to cool.