Italian tomato and mozzarella cake

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Italian tomato and mozzarella cake

Italian tomato and mozzarella cake

Number of people

170 g flour

2 eggs

1 sachet of baking powder

20 cl olive oil

1 glass of milk

100 g grated cheese (Gruyère or comté, which you can mix with a little or parmesan cheese)

200 g mozzarella (the real one, of course, buffalo)

2 ripe tomatoes

1 tablespoon olive oil

1 bunch of fresh basil



Preparation: 20 min
Cooking time: 40 min
Step 1
Peel and seed the tomatoes and cut them into small pieces and put them in a frying pan with half the oil, salt and pepper.
Step 2
Dry the tomatoes and let them cool. Cut the mozzarella into pieces and mix it with the tomatoes and chopped basil.
Step 3
At the same time, whisk the eggs, flour and yeast, then add the oil and slightly lukewarm milk (but it is not mandatory, just if you have time!).
Step 4
Add the cheese and mix everything together.
Step 5
Pour everything into a cake tin on parchment paper, then place in a preheated oven and bake for about 40 minutes at thermostat 6 (180°C).
Author's note
It's a very summery dish. Accompanied by a green salad flavoured with raspberry or balsamic vinegar + olive oil, it is a real treat.

I add my grain of salt

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