Small marbled cake with red and green pesto
Ingredients
For
6
personnes
- 200g of flour
- 1 sachet of baking powder
- 3 eggs
- 10 cl of mild-flavoured olive oil
- 100g of grated Comté cheese
- 2 tablespoons of Muscat
- 3 tablespoons of milk
- 2 tablespoons of tomato pesto
- 100g of pitted green olives (PDO Nîmes, PDO Vallée des Baux de Provence, PDO Languedoc Lucques or variety Picholine, Lucques, Verdale, ...)
- 2 tbsp basil pesto
- 40g pine nuts
Tip
To make this marbled cake, choose a mild-flavoured olive oil with notes of dried, ripe, red or exotic fruits, or floral notes. Opt for olive oils such as PDO Nice, PDO Nyons, Lucques, Négrette, Tanche, Cailletier, etc.
Instructions
- In a mixing bowl, mix the flour and baking powder, then stir in the eggs one at a time. Next, add the olive oil, Comté cheese and Muscat wine, then mix until you have a smooth batter. Add milk if the batter is too thick.
- Next, divide the dough between two bowls. Stir the tomato pesto and olives into one, and the basil pesto and pine nuts into the other.
- Divide the mixture between 12 greased individual cake tins, starting with the red mixture and then adding the green mixture until the tins are three-quarters full.
- Bake in the oven for 20 minutes at 190°C.
Tip
To make this marbled cake, choose a mild-flavoured olive oil with notes of dried, ripe, red or exotic fruits, or floral notes. Opt for olive oils such as PDO Nice, PDO Nyons, Lucques, Négrette, Tanche, Cailletier, etc.
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