Cake with Olives and dried Tomatoes
This exceptional olive cake with dried tomatoes is particularly suitable as an amuse-bouche, or as an accompaniment to soups and salads. Be surprised!
250 g raising flour, sifted
1,25 dl Dream Almond Unsweetened
3 Tbs olive oil
100 g pitted black olives, sliced
100 g dried tomatoes, coarsely chopped
75 g Parmesan, grated
1 tsp vegetable margarine
1. Preheat the oven to 200 °C. Blend the flour with the eggs. Then add the vegetable drink and olive oil. Stir well.
2. Add then the olives, the dried tomatoes and the Parmesan. Season with pepper. Mix well.
3. Pour the batter into a greased pan. Bake 35 to 40 minutes. Let cool on a cake rack.
To check for doneness, insert a knife in the center of the cake. The tip should come out clean.
Preparation: 15 min
Cooking time: 35 min