Sun-dried tomato and mozzarella cake
Enjoy this sun-dried tomato and mozzarella cake. A cake with Italian flavors, perfect for a light lunch or picnic.
Ingredients · Servings 8 people
- 200g flour
- 1 sachet of yeast
- 10 cl milk
- 10 cl olive oil
- 4 egg units
- 1 jar of sundried tomatoes
- 180 g mozzarella
- 1 handful basil
- 1 tsp fine salt
- 1 tsp ground pepper
Method · 15 min
- Preheat the oven to 200°C (gas mark 6 or 7). Pour the flour and baking powder into a mixing bowl. Make a well in the center. Pour in the oil and milk, then season with salt and pepper.
- Mix and incorporate the eggs one by one.
- Cut the sundried tomatoes into two or three pieces with scissors, and the mozzarella into cubes. Chop the basil. Pour everything into the dough.
- Mix well.
- Grease and flour a cake tin. Pour in the batter and bake for about 40 minutes.
- Check if the cake is cooked by inserting a knife blade; it should come out dry, and the cake should be well domed and golden brown.
- 200g of flour
- Yeast 1 sachet
- 10 cl of milk
- Olive oil 10 cl
- Egg 4 units
- Sun-dried tomatoes, 1 jar
- Mozzarella 180 g
- Basil 1 handful
- Fine salt 1 tsp.
- Ground pepper 1 tsp.
