Tomato Pesto Cake

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Tomato Pesto Cake
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
1
Ingredients
2 Beefsteak tomato
salt
peppers (freshly ground)
150 grams Basil pesto
5 eggs
125 milliliters olive oil
1 teaspoon salt
50 grams Parmesan (grated)
1 small can ground saffron (0.1 grams)
400 grams Pastry flour
1 packet Baking powder
butter (for the pan)
How healthy are the main ingredients?
Parmesansalteggolive oilsalt

Preparation steps

1.

Whisk together the eggs, oil, 1 teaspoon of salt, and saffron. Mix the flour with the baking powder and parmesan. Fold the flour into the egg mixture.

2.

Rinse the tomatoes and cut into slices.

3.

Transfer 1/3 of the batter into the prepared pan.

4.

On half the cake, place a layer of tomato slices and season with salt and pepper. Spread basil pesto on the other half of the cake. Cover with another 1/3 of the batter in the pan. Place another layer of tomatoes and pesto. Cover with the remaining 1/3 of the batter.

5.

Bake the cake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn the oven down to 180°C (approximately 350°F) and bake for another 50 minutes.

6.

Let the cake cool in the pan for about 5 minutes. Turn out onto a wire rack and let cool completely. To serve, cut into slices.