Rustic Pesto Rosso & Sun-Dried Tomato Cake Recipe
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
- 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
- Preheat your oven to 180°C (350°F) – fan-assisted if possible.
- In a large mixing bowl, combine the flour and baking powder.
- Add in the eggs, olive oil, and milk. Whisk until smooth.
- Mix in the pesto rosso and chopped sun-dried tomatoes.
- Fold in the grated cheese, salt, pepper, and oregano.
- Grease and flour your cake tin (or line with parchment paper).
- Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
- Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.