Mediterranean cake with dried tomatoes, pine nuts and goat cheese

Name: Mediterranean cake with dried tomatoes, pine nuts and goat cheese
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 3 Stem(s) Basil; 4 Stem(s) Thyme; 60 g Pine nuts; 100 g dried tomatoes in oil; 50 g Gouda cheese; 250 g Flour; 1 package Baking Powder; 3 Eggs (size M); 75 ml Olive oil; 100 ml Milk; 150 g Fresh goat cheese; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

3 Stem(s) Basil
4 Stem(s) Thyme
60 g Pine nuts
100 g dried tomatoes in oil
50 g Gouda cheese
250 g Flour
1 package Baking Powder
3 Eggs (size M)
75 ml Olive oil
100 ml Milk
150 g Fresh goat cheese
7-10 Tbsp Fat and flour

Directions

1
Wash the basil and thyme, shake dry, pluck off the leaves and cut into small pieces. Roast the pine nuts in a pan without fat while turning, remove. Drain the tomatoes and cut them into pieces.
2
Grate cheese. Mix flour and baking powder. Mix eggs, oil and milk in a bowl, then slowly stir into the flour mix. Stir in the goat cheese in pieces, tomatoes, herbs, pine nuts and grated cheese.
3
Fill the dough into a greased and flour-spread box form (approx. 11 x 25 cm). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes.
4
Let the cake cool down for about 15 minutes, then turn it over and let it cool down on a cake rack.