Cake Mozzarella & Tomates séchées


  • 3 egg
  • 100 g (0,22 lbs) flour
  • 50 g (0,11 lbs) cornstarch
  • 1 packet of baking powder
  • 8 cl olive oil take the oil from the dried tomatoes and top up with olive oil if necessary
  • 15 cl milk
  • 100 g (0,22 lbs) grated cheese
  • 200 g (0,44 lbs) buffalo mozzarella
  • 10 sun-dried tomato petals
  • Fresh or dried herbs
  • salt and pepper

 

Preheat your oven to 180°C-358.

Put the flour, cornstarch and yeast in a bowl, mix then dig a well. Crack the eggs into the well and whisk vigorously.

Gradually add the milk and then the oil while continuing to mix.

Season with salt and pepper then add the Gruyère cheese, the diced mozzarella, the dried tomatoes cut into strips and the herbs.

Pour into a cake tin and bake for 45 minutes.

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