Gouda, Capicollo, and Sun-dried Tomato Cake — Credit: Flavur / OpenAI

Ingredients

Preparation

Preheat the oven to 350 F (180 C).
Mix the flour and baking powder in a bowl.
Whisk in the eggs, olive oil, and cream. Mix well to avoid lumps.
Add the sun-dried tomatoes in oil, capicollo, and gouda, and mix well.
Season with salt and pepper to taste and mix.

Pour the preparation into a greased bread mold or a silicone bread mold.
Bake for 45 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the mold and let it cool on a rack before serving in slices, accompanied by a green salad.

Copied!

Dessert

Gouda, Capicollo, and Sun-dried Tomato Cake

Name: Gouda, Capicollo, and Sun-dried Tomato Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Cuisine: France
Ingredients: 1 and 1/4 cups (150 g) of flour; 2 teaspoons of baking powder (baking soda); 5 eggs; 90 ml of olive oil; 50 ml of 15% thick cream (whipping cream); 8 sun-dried tomatoes in oil, chopped; 150 g of thinly sliced capicollo ham, chopped; 150 g of gouda anco jalapeno, cut into cubes; Salt and pepper to taste

Preparation: 15 min

Cooking: 45 min

Servings: 1

Discover our delicious cake made with gouda, capicollo, and sun-dried tomatoes, a savory recipe perfect for an appetizer or a light meal. Easy to prepare, this moist cake, enhanced with melted cheese and cured ham, will delight your guests. Serve it with a green salad for a convivial moment.