Savory cake with dried tomatoes

Name: Savory cake with dried tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cake / 4 to 6 persons
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

Prep Time: 15 mins

Total Time: 55 mins

Serves: 1 cake / 4 to 6 persons

Recipe by Chef Simon Pierre Huneault

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

Preheat the oven to 350°F.
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.
Gradually incorporate the flour and baking powder. Whisk the mixture until the flour is fully blended with the liquid.
Add the dried tomatoes, parmesan and fresh basil. Season with salt and pepper, then mix for one minute using a spatula.
Grease a loaf pan with olive oil and pour in the mixture.
Sprinkle sesame seeds over the top of the cake.
Bake in the oven at 350°F for about 40 minutes.
Remove from the pan and let cool before slicing.

Tips

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.