Fresh and dried tomatoes ... a sunny wedding for a fondant cake.
- 200 g flour
- 4 eggs
- 1 packet of dry yeast
- 10 cl of whole milk
- 10 cl olive oil + 2 tbsp. soup
- 100 g dried tomatoes marinated in oil
- 2 fresh tomatoes
- 1 ball of mozzarella
- 15 leaves of basil
- 100 g grated Parmesan cheese
Boil the fresh tomatoes, then peel and seed them. Cut their flesh into cubes and fry for 3 minutes in 2 tbsp. tablespoon of olive oil.
Cut the dried tomatoes and mozzarella into cubes and chop the basil leaves.
Preheat the oven to 180 ° C (item 6).
In a salad bowl, mix the flour and the yeast. Add the milk, oil, salt and pepper then the eggs one by one, mixing well to obtain a smooth paste. Stir in both tomatoes, mozzarella, basil and grated parmesan cheese.
Oil a cake mold and pour the dough into it. Bake 45 minutes.
Unmould and serve warm.