Olive, sun-dried tomato and parmesan cake
Mediterranean flavors to take everywhere and share around a picnic, feet in the grass!
Ingredients · Servings 8 people
- 250 g flour
- 1/2 packet of baking powder
- 3 egg units
- 12 cl olive oil (or the marinade oil from the sundried tomatoes)
- 12 cl milk
- 2 cloves of garlic
- Fortnightly unit black olive
- Fortnightly unit of dried tomato
- 80g grated Gruyère cheese
- 80g grated parmesan
- cell
- pepper
Method · 25 min
- Peel and chop the garlic. Cut the olives and sundried tomatoes into pieces.
- Mix the flour with the yeast, gradually add the egg yolks, milk and oil while whisking. Add pepper.
- Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the mixture.
- Add the chopped olives, sundried tomatoes, garlic, and grated cheeses. Mix well.
- Pour the mixture into a cake tin, bake in a preheated oven at 200°C, gas mark 6-7, for 45 minutes. Let cool.
- 250g of flour
- Baking powder 1/2 sachet
- Egg 3 units
- Olive oil (or the marinade oil from the sundried tomatoes) 12 cl.
- Milk 12 cl
- Garlic, 2 cloves
- Grated Gruyère cheese 80g
- Grated Parmesan cheese 80g
