Summer pesto cake

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Summer pesto cake

Summer pesto cake

Summer pesto cake
Summer pesto cake

Number of people

1 can of pesto

1 can dried tomato

3 eggs

170 g flour

1 sachet of baking powder

1 bag of spigol (spices)

100 g grated parmesan cheese

10 cl of milk

10 cl olive oil



fresh basil leaf

Preparation: 15 min
Cooking time: 50 min
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Mix flour, yeast and Spigol.
Step 3
In another bowl, beat the eggs, parmesan cheese, milk and oil; then dilute this mixture with flour to obtain a homogeneous dough. Season with salt and pepper.
Step 4
Take about 200 g of this dough, and mix it with the pesto.
Step 5
In a cake tin covered with parchment paper, pour over the bottom of the Spigol dough, then spread a layer of pesto dough.
Step 6
Arrange pieces of dried tomatoes and basil leaves.
Step 7
Put a layer of Spigol dough back on, and continue in the same order, finishing with a layer of Spigol dough.
Step 8
Put in the oven preheated to 180°C (thermostat 6) for 50 minutes.
Step 9
Let cool and unmould.
Step 10
To be enjoyed as a starter with a small salad.
Author's note
Can be served as an appetizer for an aperitif, cutting it into cubes.

I add my grain of salt

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