🍰 Saffron Tomato Pesto Cake

Name: Saffron Tomato Pesto Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 2 meat tomatoes; salt; pepper (from the mill); 150 g basil pesto (from the jar); 5 eggs; 125 ml olive oil; 1 tsp salt; 50 g parmesan (grated); 1 packet saffron powder (0.1 g); 400 g wheat flour; 1 packet baking powder; butter (for the pan)

680 kcal · 30 min · 4 servings

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Ingredients

2 meat tomatoes
salt
pepper (from the mill)
150 g basil pesto (from the jar)
5 eggs
125 ml olive oil
1 tsp salt
50 g parmesan (grated)
1 packet saffron powder (0.1 g)
400 g wheat flour
1 packet baking powder
butter (for the pan)

Instructions

1. Whisk the eggs, oil, one teaspoon of salt, and the saffron threads together in a bowl until well combined.
2. Mix the flour, baking powder, and grated Parmesan cheese together in a separate bowl.
3. Stir the flour mixture into the egg mixture gradually until a smooth batter forms.
4. Wash the tomatoes and slice them into thin rounds.
5. Pour about one-third of the batter into the greased cake pan and spread it out evenly.
6. Arrange the tomato slices on one half of the batter layer and season them lightly with salt and pepper.
7. Spread about half of the pesto onto the other half of the batter layer using a spoon.
8. Add the next third of the batter on top and spread it evenly.
9. Place the remaining tomato slices and the rest of the pesto on top.
10. Cover with the remaining batter and smooth the top surface.
11. Bake the cake in the preheated oven at 200 degrees (400 degrees Fahrenheit) on the middle rack for 20 minutes.
12. Reduce the oven temperature to 180 degrees (350 degrees Fahrenheit) and continue baking for another 50 minutes.
13. Let the cake cool in the pan for five minutes.
14. Turn the cake out onto a wire rack and let it cool completely.

Nutrition per serving

kcal: 680
Protein: 22 g · Fett/Fat: 42 g · Carbs: 52 g