Cookbook Main courses

Dry tomatoes savoury plum cake

Main courses

Difficulty People Time
Medium 6 60 minuti
250 g flour
100 g fresh ricotta cheese Sterilgarda
3 eggs
4 tablespoon olive oil
50 g olives black
50 g tomatoes dried
50 g scamorza smoked
50 g salami
20 g parmesan grated
1 sachets yeast instant
1 tablespoon salt
  1. Mix the flour, parmesan and yeast in a mixing bowl, then cut the scamorza cheese and salami in small dices and the dried tomatoes and olives in little pieces. Add all the ingredients to the flour and mix. Add the beaten eggs with oil, salt and pepper. Add the Sterilgarda ricotta and mix.
  2. Butter and flour a plum cake template and use a spoon to pour the content into it.
  3. Bake the dried tomatoes plum cake at 180°C in a pre-heated cake, and cook for 40 minutes.
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