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Chorizo cake & pesto rosso

-
4
+

person(s)

Ingredients

Others ingredients

  • 4 eggs
  • 100ml milk
  • 200g flour
  • 100g chorizo
  • 1 spoonful Semi-dried Tomato Petals
  • 15 pitted Leccino black olives
  • 50g gruyère cheese

Preparation

  1. 1

    Preheat oven to 180 degrees.

  2. 2

    Sprinkle four in a greased (with butter) cake tin

  3. 3

    Cut the chorizo into little cubes.

  4. 4

    Chop the Semi-dried Tomato Petals coarsely, cut the olives in half and grate the gruyère.

  5. 5

    Mix the eggs, the Huile de Tous les Jours Olive Oil and the milk. Delicately add the salt and flour.

  6. 6

    Add the chorizo, olives, Semi-dried Tomato Petals and the cheese to the mixture.

  7. 7

    Gently add 2 spoonfuls of Pesto Rosso to the mixture.

  8. 8

    Pour the mixture into the cake tin and cook for 40 minutes.