Cheese & Sun-dried Tomato Cake
Serves
8 (as an appetizer)
Preparation Time
30 minutes
Baking Time
30 minutes
INGREDIENTS
For the filling:
100 g any meltable cheese, such as mozzarella
100 g Scamorza or smoked provola cheese
50 g dried tomatoes in olive oil
For the cake dough:
100 g Italian type 00 flour
100 g almond flour
16 g instant yeast
150 g ml whole fat milk
3 eggs
4 g salt
black pepper to taste
To garnish:
A few sun-dried tomatoes in olive oil
A few leaves of fresh basil
METHOD
Preheat the oven to 180°C (conventional setting). Dice the mozzarella and scamorza or smoked provola cheese, drain the dried tomatoes and chop them finely. Put the filling to one side.
Put the type 00 flour, almond flour and powdered yeast in a bowl, mix well and then slowly drizzle in the milk, while whisking all the time. Add the eggs, a little at a time to avoid lumps, and continue mixing until the mixture is smooth and even. Salt and pepper, add the cheese and tomato filling and mix to amalgamate.
Butter and flour a 18 cm cake tin and add the mixture, shake the tin slightly to level it. Cook at 180°C for 30 minutes. Remove the cake from the oven when golden, leave to cool and then remove from the tin and serve.
Garnish just before serving with a few sun-dried tomatoes and fresh basil leaves, if you wish.
The cake can be kept under a glass cake dish for 2-3 days. It can be frozen once completely cold.
Tip:
You can add other ingredients to the filling such as olives, chopped spring onion, chopped coriander or ricotta cheese or make a spicy version with dried chili pepper.
