Spelt Tomato Cake
Spelt tomato cake is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spelt whole‑grain flour
- 1 egg
- 100 g butter
- 1 tsp salt
- 125 g sour cream
- 2 Eggs
- 125 g whipping cream
- 0.5 bunch Basil
- 2 Garlic cloves
- 4 tbsp passata
- 2 tsp Tomato paste
- Salt
- ground pepper
- 1 tsp grated nutmeg
Instructions
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1.
Make a shortcrust pastry from spelt flour, egg, butter and salt. Chill for 30 minutes. Line a 24 cm diameter pan with it. Preheat oven to 200°C (convection 180°C).
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2.
Peel garlic. Wash basil, shake dry and finely chop. Whisk sour cream, whipping cream, salt and pepper. Press garlic cloves and add the juice. Add basil, passata and tomato paste and mix well. Beat eggs and fold into the cream‑tomato mixture. Stir vigorously with a whisk. Season strongly with salt, nutmeg and pepper. Spoon the cream‑tomato mixture over the pastry and bake for 30 minutes until pale golden. If desired bake an extra 10 minutes until golden brown. Let the cake cool, cut into pieces and serve in four lunchboxes garnished with fresh salad leaves.
