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Cake salé with Pesto and Dried Tomatoes
Cake salé with Pesto and Dried Tomatoes
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A homemade Mediterranean inspired French savory cake with pesto and dried tomatoes to surprise your guest for the starter. A cake salé is also called salty bread or savory cake and comes in many variations with vegetables, cheeses, nuts etc. Can be served as appetizer, starter, side dish or to bring on a picnic.

Ingredient List for 8 servings:
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100 gr Dried tomatoes
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3 tablespoons Green pesto
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3 Eggs
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100 gr Parmesan cheese
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150 gr Flour
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8 gr Baking powder
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130 ml Milk
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100 ml Sunflower oil
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5 Basil leaves
Oven temperature:
180
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Grate the parmesan cheese.
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Cut the tomatoes in slices.
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Cut the basil with a scissor.
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Stir the flour, baking powder and eggs together.
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While stirring add the milk and oil.
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Add the tomatoes, basil, and pesto and mix well.
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Butter a baking form for bread.
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Place in the middle of the oven for 40 minutes. Take it out and let it cool down.
A selection of recipes from the same country.
This recipe is from France
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
An omelet is quick to make, and you can eat it for breakfast together with some bacon, or as a lunch together with a salad on the side. This recipe is for omelet with ham, cheese and arugula, but you can take whatever ingredients you have at home as filling. You can also do it without any filling at all, so-called plain omelet.
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