Vegetable Soda Bread
6,4 / 10
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a loaf tin with greaseproof paper.
Blanch the asparagus in boiling, salted water for 2 minutes then refresh in cold water and drain.
Beat the eggs in a jug with the oil and yoghurt until well mixed.
Mix the bacon, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
Scrape half of the mixture into the tin and lay all but 2 of the asparagus spears on top. Spoon over the rest of the cake mixture and level the top, then lay 2 pieces of asparagus diagonally on top.
Bake the cake for 30 - 35 minutes. Test with a wooden toothpick, if it comes out clean, the cake is done. Transfer the loaf to a wire rack and leave to cool completely before slicing.