SavouryPlan ahead

Orange, Fennel & Feta

Ahead1 to 1½ hr orange

PrepAbout 20 min

BakeAbout 50 minAbout 40 min

Makes10 to 12 slices7 to 9 slices

Tick things off as you go.

Per slice

Cut into 10 slices

13.9gprotein

6.7gfibre

291 kcal1216 kJ

Fat 15gCarbs 22gSugar 7g

Too fat and it won’t fit the toaster. Too thin and you miss out on the protein.

An estimate from standard food values. Your brands will vary a little.

My winter orange obsession needed a savoury outlet. I borrowed a classic Sicilian combo, and it’s a winner.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Scaled to two thirds for a 21 × 11 cm tin. Not tested in this size. It should work, but keep an eye on it and start checking at 35 minutes.

Do ahead

265g whole orange, unpeeled (boiled and blitzed, skin and all)

Wet mix

5 small eggs (about 215g cracked)

My eggs come from our young chooks, so they’re small. Weigh yours to match.

220g Greek yoghurt (strained, 8g+ protein per 100g)

30ml cooking oil

35g chia seeds

40g ground flaxseed

Dry mix

220g wholemeal flour

60g whole milk powder

8g psyllium husk powder

15g savoury yeast flakes

14g baking powder

4g bicarbonate of soda

1 tsp salt

2 tsp fennel seeds (toasted and crushed)

½ tsp black pepper

1 tsp garlic powder

1½ tsp onion powder

Fold in and top

100g feta, crumbled (to fold through)

25g walnuts, roughly chopped

50g feta, crumbled (for the top)

Which yoghurt? Which psyllium? See the pantry guide

Method

Standard tin: start checking at 35 minutes and trust the skewer.

1. Boil the orange
Simmer the whole orange for 1 to 1½ hours until completely soft. Pick out any pips and blitz skin and all to a smooth purée. Cool completely.
2. Toast the fennel
Dry toast the fennel seeds over medium heat for 1 to 2 minutes until fragrant. Crush roughly. Cracked, not powdered.
3. Soak
Whisk the eggs, yoghurt, oil and orange. Stir in the chia and flax. Leave at least 15 minutes.
4. Heat the oven
170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
5. Mix the dry
Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.
Psyllium clumps if it’s left in pockets.
6. Dry into wet
Tip the dry mix into the wet. Fold until just combined, then fold in the feta for folding and the walnuts. It will be thick.
7. Fill and top
Spoon into the tin and smooth the top. Scatter the topping feta and press it in slightly.
8. Bake
Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 35 minutes if the top browns too fast.
9. Cool
Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.
Too soon and it sinks. Too long and it sweats.

New to these loaves? Read the full method first

How I eat mine

You don’t want too many competing flavours, so I go with labneh or cream cheese during the week and bacon with avo at the weekend.

How to make the toppings

Storing

Slice once completely cool, freeze in a single layer, then bag. Toasts from frozen. It just takes a couple of goes in the toaster.