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CHORIZO CAKE WITH SUN-DRIED TOMATOES
RECIPE PREPARATION
1. Preheat the oven to 180 degrees.
2. Cut the chorizo into small cubes.
3. Cut the olives in half, the sun-dried tomatoes in three pieces, and grate the gruyère.
4. In a bowl, combine the eggs, olive oil, milk and salt together.
5. While mixing, gently add the flour.
6. Pour the chorizo, the sun-dried tomatoes, the olives and the gruyère into the mixture.
7. Add 2 tablespoons of sun-dried tomato cream and mix.
8. Pour the dough into a buttered cake pan and bake for 40 minutes at 180 °.
An ideal savory cake to be served with a salad.
You can also cut it into a small square to make appetizers!
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INGREDIENTS
For 6 persons :
- 4 eggs
- 200g flour
- 100ml milk
- 100g of chorizo
- 15 pitted black olives
- A dozen of sun-dried tomatoes Sur le Sentier des Bergers
- 2 tablespoons of sun-dried tomato cream Sur le Sentier des Bergers
- 50g grated Gruyère cheese
- 1 tablespoon extra virgin olive oil
- 1 pinch of salt
RECIPE PREPARATION
1. Preheat the oven to 180 degrees.
2. Cut the chorizo into small cubes.
3. Cut the olives in half, the sun-dried tomatoes in three pieces, and grate the gruyère.
4. In a bowl, combine the eggs, olive oil, milk and salt together.
5. While mixing, gently add the flour.
6. Pour the chorizo, the sun-dried tomatoes, the olives and the gruyère into the mixture.
7. Add 2 tablespoons of sun-dried tomato cream and mix.
8. Pour the dough into a buttered cake pan and bake for 40 minutes at 180 °.
An ideal savory cake to be served with a salad.
You can also cut it into a small square to make appetizers!