Salty Antipasti Cake



3 Eggs
1 3/4 Cup of Flour
2 Tsp. Baking Powder
1 Tsp. Salt
1/3 Cup of vegetable Oil
1/3 Cup of Milk
1/2 Cup of Ricotta
200g Grated Gruyere Cheese
1 handfull fresh Basil, chopped
1/3 Cup chopped black Olives
1/3 cup chopped sun dried Tomatoes (in Oil)
1 jar of Pesto

Preheat the oven to 180°C/360F

Mix all the dry ingredients (Flour, Baking Powder, Salt) in a bowl first, then add one by one the Eggs, Milk, Ricotta, grated Cheese and Oil and stir well. At the end you mix the Basil, Olives and Tomatoes into the dough with a spoon.

Take a cake form and grease it with butter, then flour the form.

Fill 1/3 of the batter into the form. Then add a layer of Pesto, fill in 1/3 of the batter, then the next layer of Pesto and at the end the last third of the batter.

Bake it for 50 Minutes.


Let the cake cool off, then turn it upside down and take it out of the form.

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