Description
This pesto rosso and sun-dried tomato savoury cake is your new go-to. Moist, full of Mediterranean flavour, and incredibly easy to make.
Ingredients
Scale
- 180 g all-purpose flour
- 3 large eggs
- 1 packet baking powder about 10–11 g
- 100 g grated cheese
- 3 tablespoons olive oil approx. 50 ml
- 100 ml milk
- 150 g pesto rosso
- 10 sun-dried tomatoes
- Salt, black pepper, dried oregano
Instructions
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Preheat your oven to 180°C (350°F) – fan-assisted if possible.
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In a large mixing bowl, combine the flour and baking powder.
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Add in the eggs, olive oil, and milk. Whisk until smooth.
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Mix in the pesto rosso and chopped sun-dried tomatoes.
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Fold in the grated cheese, salt, pepper, and oregano.
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Grease and flour your cake tin (or line with parchment paper).
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Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
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Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
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Let cool slightly before slicing. Serve warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: appetiser
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal