Tomato and Mozzarella Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the filling:
- 2 tomato (s), skinless and pitted - diced
- 100 g mozzarella, cut into small cubes
- 1 teaspoon oregano
- 1 tablespoon olive oil
For the dough:
- 1 cup milk, (200ml)
- 0.5 ½ cup oil, (100 ml)
- 3 egg (s)
- 3 tablespoon parmesan, grated
- 2 cup flour, (00 g)
- 1 tablespoon baking powder
- 2 tablespoon parsley, chopped - or dry spice
- 1 cube meat stock, instant
- Margarine or butter for greasing
Print Recipe
Pin Recipe Instructions
- FILLING: Mix all ingredients and preheat the oven.
- DOUGH: Beat the milk, eggs and stock cube until everything is well mixed. Add the oil and cheese and keep stirring. Slowly add the flour with the baking powder and carefully fold in the parsley (dry spice). Pour half of the dough into a greased pan, pour the filling on top and cover with the rest of the dough.
- Put the cake in the oven (180-200 degrees) and bake for about 35 minutes until light brown.
- Variants: with fried onions or bacon!
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