Ingredients (serves 6 ):
200g flour
1 sachet yeast
100g of
Marc Peyrey candied tomato petals
3 eggs
10cl milk
10cl olive oil
Salt and freshly ground pepper
Recipe:
Preheat oven to thermostat 6 (180°C). Place the flour and baking powder in a bowl, make a well in the center and add the oil, milk, salt and pepper. Mix, then add the eggs one at a time.
Cut the candied tomato petals into small strips and insert into the dough. Mix well. Pour the batter into a buttered cake tin and bake for 25 minutes. Check with a knife blade: it should come out dry.
Cool on a wire rack. Serve warm or cold with a herb salad and fresh goat’s cheese.
