Roma tomato and basil pesto cake
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- Maranda Engelbrecht
- 4 - 6
- Easy
- 20 minutes
- 3 hours
- Juno Rosé 2007
Ingredients
- 15 Roma tomatoes
- Olive oil
- 240 g flour
- 2 t baking powder
- 6 free-range eggs
- 6 free-range eggs
- 1 cup milk
- 250 g basil pesto
- 320 g Parmesan cheese
Cooking Instructions
Preheat the oven to 140ºC.
Halve and season Roma tomatoes, then drizzle with olive oil and slow-roast in the oven for 2 hours.
Remove and allow to cool. Increase the oven temperature to 180ºC.
Combine flour and baking powder. In a bowl, beat eggs then lightly mix the flour mixture into the egg mixture.
Add milk and basil pesto, and stir through. Fold half the tomato into the mixture then stir through grated Parmesan cheese.
Spoon into a greased, medium-sized, Teflon-coated loaf pan.
Bake for 50 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool before removing from the pan.
Top with the remaining tomato and garnish with fresh basil leaves.
Best eaten on the day.
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