Thursday, 19 April 2012

Pesto, tomato and fresh ricotta cake

Savoury cakes do sound quite absurd to Brits but I reckon they're the best way to satisfy your baking need and have a delicious lunch.  On this particular day I spent all morning looking at things I wanted to cook and procrastinating over profiteroles and other tempting treats.  The ricotta in the fridge was looking neglected so I decided to whip up my own savoury cake. It took ten minutes of mixing and chopping and half an hour in a 180 C oven and was enjoyed a few times.

                                                * -Vital Ingredients

3 large eggs*
180g Self Raising Flour *
1/3 cup (8 cl) Olive oil*
1/3 cup (8 cl) milk*
Sun dried tomatoes, roughly chopped
Green olives, roughly chopped
Capers, roughly chopped
handful cherry tomatoes lightly fried with a tablespoon of olive oil & 1 garlic clove
Basil leaves
Pesto
Salt and Pepper

Materials needed:

A loaf tin buttered or lined with greaseproof paper
A large bowl
A frying pan
A whisk
Spoon
An oven

Do not be put off by the amount of ingredients in this cake.  It was particularly successful because of the many contrasting flavours however you can definitely leave out an ingredient or two (but not the vital ones which have a star next to them.)
Start off by chopping your cherry tomatoes in half with a tablespoon of olive oil and a crushed garlic clove.  Put on a low heat while you prepare your cake mixture.

-In a large bowl, lightly hand whisk your eggs with the olive oil.
-Sift the flour into the bowl
- Add the milk
- Besides the pesto, add all the other ingredients.  Make sure the cherry tomatoes are a little soft.
- Mix half the mixture in a buttered or lined loaf tin then spread some pesto.
- Add the rest of the mixture then finish off by dripping some more pesto.

Bake at 180 C for 20-30 minutes depending on how good your oven is.