Savoury cake with cheese and dried tomatoes
Ingredients
- 250 ml milk
- 45 gr oil from the jar of tomatoes
- 2 eggs
- 280 gr white flour
- 16 gr baking powder
- 2 gr salt
- 100 gr dried tomatoes
- 100 gr grated cheese
- 1 tbspn dried oregano
Instructions
- Mix in a bowl the milk, oil and egg until combined.
- Add the white flour, baking powder, salt, diced dried tomatoes, the oregano, a pinch of black pepper and half of the grated cheese.
- Mix until just combined and scoop the batter in muffin cases or on a baking tray lined with baking paper.
- Sprinkle the remaining cheese on top and bake in a preheated oven at 180 °C for 20 min or until a skewer inserted in the center comes out clean.
- Allow to cool somewhat on a wire rack, portion if needed and serve either at room temperature or lukewarm.
Stuff to know
This quantity will fill 12 muffin cases or a baking tray measuring 15 x 20 x 5 cm.
The savory cakes can be kept for two days if stored in an airtight container.
Add some diced olives or pesto to the batter.
The savory cakes can be kept for two days if stored in an airtight container.
Add some diced olives or pesto to the batter.
