Tomato and Almond Cake
6 servings
70 minutes
Tomato and almond cake is an amazing combination of Italian culinary imagination and traditional ingredients. Inspired by Mediterranean cuisine, it blends the rich flavor of sun-dried tomatoes, the tenderness of Parmesan cheese, and the sophistication of almonds, creating a harmony of sweetness and salty notes. White dry wine adds a delicate depth of aroma to the dough, while basil contributes fresh herbal notes. This cake is perfect as an appetizer, a pairing with cheeses and wine, or an unusual accent on a festive table. Its soft, airy texture makes each bite special, and its appetizing aroma transports you to cozy Italian courtyards where bold flavor combinations are appreciated. Once tasted, its refinement and culinary originality are unforgettable.
1
Preheat the oven to 150 degrees.
2
Cut the tomatoes into large pieces.
- Sun-dried tomatoes: 150 g
3
Beat the eggs with salt and pepper until the mixture increases in volume. While continuing to beat, add cream and wine. Stir in the sifted flour and yeast, then add tomatoes, parmesan, almonds, and basil. Mix well.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 6 tablespoons
- Wheat flour: 200 g
- Baking powder (raising agent): 10 g
- Sun-dried tomatoes: 150 g
- Almond: 2 tablespoons
- Basil: 2 tablespoons
4
Pour the batter into a rectangular baking dish greased with vegetable oil. Bake for 45-50 minutes.
- Olive oil: 4 tablespoons
5
Let the cake cool and remove it from the mold.
