Bundt cake with tomatoes, pesto and thyme

Name: Bundt cake with tomatoes, pesto and thyme
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 80 g dried tomatoes; 250 ml Milk; 500 g Wheat flour (Type 550); 1 cube (42 g) fresh yeast; 1 TEASPOON Sugar; 8-10 Stem(s) Thyme; 250 g soft butter; 1 TEASPOON Salt; 7-10 Tbsp Pepper; 4 Egg yolk (size M); 3 Eggs (size M); 60 g Pine nuts; 1 collar (approx. 100 g) Basil; 1 collar (approx. 75 g) flat leaf parsley; 1–2 Garlic cloves; 75-100 ml Olive oil; 40 g freshly grated Parmesan cheese; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

80 g dried tomatoes
250 ml Milk
500 g Wheat flour (Type 550)
1 cube (42 g) fresh yeast
1 TEASPOON Sugar
8-10 Stem(s) Thyme
250 g soft butter
1 TEASPOON Salt
7-10 Tbsp Pepper
4 Egg yolk (size M)
3 Eggs (size M)
60 g Pine nuts
1 collar (approx. 100 g) Basil
1 collar (approx. 75 g) flat leaf parsley
1–2 Garlic cloves
75-100 ml Olive oil
40 g freshly grated Parmesan cheese
7-10 Tbsp Fat and flour

Directions

1
Place the tomatoes and 1/2 litre of cold water in a bowl and soak overnight
2
Heat 100 ml milk. Put 400 flour in a bowl and make a depression in the middle. Mix lukewarm milk, yeast and sugar, put it into the hollow and mix it with some flour from the rim to a thick mash. Cover and leave to rise in a warm place for about 15 minutes
3
Drain tomatoes well and cut into small cubes. Wash the thyme, shake dry and remove the leaves
4
Cream butter, salt and some pepper with the whisk of the hand mixer. First stir in the egg yolks, then the eggs alternating with 100 g flour. Heat 150 g milk and add to the pre-dough together with the creamy butter mixture. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Knead thyme and tomatoes briefly. Cover the dough and let it rise in a warm place for approx. 45 minutes
5
Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Wash the basil and parsley, shake dry and pluck off the leaves. Peel the garlic and press it through a garlic press. Put herbs, pine nuts, garlic and approx. 75 ml oil (if necessary add a little more oil) into a mixing cup and puree finely with a chopping stick. Stir in Parmesan cheese, season to taste with salt and pepper
6
Stir the dough briefly with a mixing spoon in the bowl. Grease a ring cake tin (approx. 2.7 litres capacity) and sprinkle with flour. Put half of the dough into the mould, spread half of the pesto on top and wave it with a fork. Pour the rest of the dough and pesto on top and also pull through with a fork. Cover the dough and let it rise for about 20 minutes. Then bake in the preheated oven, 2nd shelf from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Then switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake in approx. 35 minutes. Let the finished ring cake cool on a cake rack for 20-30 minutes, then turn out of the tin and let it cool down. Serve with crème fraîche if desired
7
With 20 discs:
8
Waiting time approx. 50 minutes