Cake with Pesto and Candied Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 55 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 tomato (s), ripe
- 2 cloves garlic)
- 1 tablespoon rosemary, chopped
- 1 teaspoon powdered sugar
- 4 tablespoon olive oil
- 3 egg (s)
- 80 ml olive oil
- 170 g flour
- 2 teaspoons baking soda
- 125 ml milk
- 100 g parmesan, rated
- pepper
- 100 g pesto, (basil pesto)
- 2 tablespoon pine nuts
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 ° C.
- Slightly scratch the tomatoes, pour boiling water over them and peel off the skin. Then quarter, remove and core off the stems. Place with the cut surface on a baking sheet lined with baking paper. Peel and squeeze the garlic and sprinkle the tomatoes with it. Sprinkle rosemary on top as well. Sift the powdered sugar over it and drizzle the tomatoes with the olive oil. Candy at 100 ° C for 60 minutes. Take out and let cool down a bit.
- Switch the oven to 180 ° C.
- For the dough, beat the eggs and olive oil until frothy. Mix flour with baking powder and stir into the batter with milk and parmesan. Season with pepper. Halve the amount of dough and stir the pesto under half.
- Line a loaf pan (25 cm) with baking paper and add half of the pesto dough. Place half of the tomatoes in it and cover with half of the light batter. Repeat the process and then sprinkle with the pine nuts.
- Bake for 45 minutes at 180 ° C. Leave to rest for 10 minutes in the switched off oven with the door open. Take out and let cool down again for 10 minutes. Overturn on a wire rack.
- Can be eaten lukewarm or cold.
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