Tomato-Pesto Cake

Ingredients

• 2 fresh tomatoes
• Salt
• pepper (ground)
• 150 g basil pesto (from jar)
• 5 eggs
• 125 ml olive oil
• 1 tsp salt
• 50 g grated Parmesan
• 1 can saffron powder (0.1 g)
• 400 g wheat flour
• 1 packet baking powder
• butter (for the pan)

Instructions

1. 1.

   Whisk eggs with oil, 1 tsp salt and saffron. Mix flour with baking powder and parmesan, then gradually stir into the egg mixture.

2. 2.

   Wash tomatoes and slice them.

3. 3.

   Fill one-third of the batter in the greased pan and smooth.

4. 4.

   Lay half of the pan lengthwise with tomato slices, lightly salt and pepper; spread about half of the pesto on the other half with a spoon. Add another third of batter, smooth, then add tomatoes and remaining pesto and fill with the rest of the batter.

5. 5.

   Bake the cake in a preheated oven at 200°C (middle rack) for 20 minutes. Reduce heat to 180°C and bake for an additional 50 minutes until done.

6. 6.

   Let the cake cool in the pan for 5 minutes, then transfer to a wire rack and let it cool completely.