Savory cake with dried tomatoes

Recipe by Chef Simon Pierre Huneault 


Servings: 1 cake / 4 to 6 persons
Preparation: 15min
Cooking: 40min
Conservation: 5 days
Freezing: 3 months 

Savory cake with dried tomatoes
  • Ingredients

    • 125ml (1/2 cup) Rao’s tomato and basil sauce
    • 3 tempered eggs
    • 125 ml (1/2 cup) of dried tomatoes in oil, cut into large pieces.
    • 60 ml of oil from the dried tomatoes
    • 60 ml of olive oil
    • 30 ml of oil from the dried tomatoes
    • 200g (11/2 cup) all-purpose flour
    • 5ml (1 tsp) baking powder
    • 30g (1/2 cup) grated parmesan
    • 60 ml (4 tbsp) of fresh basil
    • 5ml (1 tsp) salt
    • Mill pepper
    • 15ml (1 tbsp) white sesame seeds
  • Directions

    1. Preheat the oven to 350°F.
    2. In a large bowl, whisk the eggs. Add the oil from the dried tomatoes, olive oil and
      Rao’s tomato and basil sauce. Mix well.
    3. Gradually incorporate the flour and baking powder. Whisk the mixture until the flour is fully blended with the liquid.
    4. Add the dried tomatoes, parmesan and fresh basil. Season with salt and pepper,
      then mix for one minute using a spatula.
    5. Grease a loaf pan with olive oil and pour in the mixture. 
    6. Sprinkle sesame seeds over the top of the cake.
    7. Bake in the oven at 350°F for about 40 minutes.
    8. Remove from the pan and let cool before slicing.

Tips and tricks

  • Serve a slice of the cake as an appetizer with a piece of burrata and fresh pesto or Rao’s tomato and basil sauce.
  • Thinly sliced and toasted, it makes excellent croutons.
  • Enjoy fresh or grilled. Store in an airtight container in the refrigerator.