Recipe: courgette, caper and black olive cake

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I made this to take into work for my lunch tomorrow, to make the day a little more interesting. Its hard for me to get recipes down as I pretty much just throw in whatever I want without really looking at quantities... But this is the gist of it-

It's salty and strong from the olive and capers, and with the mixed herbs and rosemary, very fragrant. It tastes french and rustic and basically pretty yummy.

Preheat the oven to Gas mark 4/180C/160C fan assisted.

Melt 150g butter in a large bowl. Stir in two egg yolks, saving the whites. Then, tip in 150g self raising flour. Beat together, adding a handful* of capers, sliced black or kalamata olives, two crushed garlic cloves and plenty of mixed herbs. I also added fresh chopped rosemary from the garden and fresh torn basil.
Slice a small courgette in half. Grate half using a cheese grater, and then use the zest grater to grate the rest into a green gooey mush (Let me know if they come up with a culinary term for that...)

Whisk the egg whites until stiff and forming peaks, then fold into the mixture. Tip the mixture into a greased loaf tin, scatter the top with cubes of goats cheese and season with black pepper.

Place lovingly into the oven and bake for 30 minutes. Leave to cool for ten before turning out. Eat warm... Or wrap it up and take it into work!

* ... A handful, a sprinkle, 1 tbsp... whatever. I don't know! Do whatever feels natural to you.

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