Poultry and Vegetable Loaf
1 hr 5 min.
Crunchy Chicken Carrot Cake 2-3 tbsp finely chopped walnuts stirred into the mix will add crunch
Preheat oven to 190°C (170 fan) | 375°F | gas 5.
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 ricotta and oil until incorporated. Fold in the chicken and carrots with the thyme until well combined.
Grease and line a loaf tin, then pour the mixture in. Bake in the oven for about 40 minutes until a skewer inserted into the middle comes out clean. Remove to a wire rack and allow to cool before slicing.