An easy savoury cake recipe with pesto, cheese and olives that will appeal to all occasions.
12 cl olive oil, Greek reserved harvest.
100g Genovese pesto, basil and parmesan cheese
50g Rossa pesto, basil and sundried tomatoes
15 broken green olives picholine with thyme
200g of fluid flour
1 sachet of baking powder
10 buffalo mozzarella balls
100g freshly grated Parmesan cheese
Pepper from the mill
- Preheat the oven to 180°C. - Mix the flour and yeast in a bowl. - In another bowl, beat the eggs, olive oil, Genovese pesto, milk and then mix well with the flour to obtain a lump-free texture. Add the parmesan cheese, the mozzarella balls, the pitted olives (reserve three to put them on the cake before baking), adjust the salt seasoning if necessary, add pepper. - Butter and flour a cake tin, pour in half of the preparation, spread the Rosso pesto and then pour the rest of the dough over it. Sprinkle with the remaining olives and put in the oven for about 50 minutes. - Serve warm or cold as an aperitif.