Cake with olives and pointed peppers
Savory vegetable tart à la Provençale, eaten warm or cold
1 h 30 min
picnic
A friend once baked a similar cake in southern France for a party to bring home. It is very easy to do and can be varied as desired. This cake tastes delicious with peppers and olives and is ideal for a picnic in the countryside.
Ingredients
- 2 red peppers
- 100 g stoned green olives
- 150 g flour
- 3 eggs
- 120 ml milk
- 30 ml oil
- 15 g baking powder
- 100 g grated cheese (e.g. Gruyère)
Preparation
Preheat the oven to 220°C. Wash the peppers, cut in half and remove the intermediate skins and seeds. Place cut-side down on a baking sheet covered with baking paper and roast for around 20 minutes until the skin starts to blister. Place in a plastic bag for a few minutes and seal. Then peel the skin off the peppers and dice the peppers.
Roughly chop the olives.
Mix all the ingredients into a thick batter, then fold in the olives, peppers and cheese. Grease a loaf tin or line with baking paper. Pour in the batter.
Bake at 200°C for around 40 minutes until golden brown! Enjoy lukewarm or cold.
No reproduction is permitted without the written consent of the author. (id4)
![recettes photo](/pix/600/20140926-174629_morceaux-de-cake.jpg)
Served cake
No reproduction is permitted without the written consent of the author. (id19)
![recettes photo](/pix/600/20140926-162705_cake-avant-cuisson.jpg)
Cake in the loaf pan before baking
No reproduction is permitted without the written consent of the author. (id20)
![recettes photo](/pix/600/20110815-122835_poivrons-pointus-coupe.jpg)
Sliced pointed peppers
No reproduction is permitted without the written consent of the author. (id18)
![recettes photo](/pix/600/20140926-174901_morceaux-de-cake_hori.jpg)
Pieces of cake