Recipe: Morteau and sun-dried tomato cake
Morteau and sundried tomato cake recipe, not to mention the Comté. Ideal for an aperitif dinner, I’m more used to working in single portions, but I have beautiful cake molds to use. To taste with a Jura white, I would even say a not too fresh Savagnin, it will go wonderfully with this Morteau and sundried tomato cake. Sweet or savory cakes are always welcome at home. But it is true that we receive a lot of people and it is ideal for an aperitif with friends. It can also accompany a nice salad for a quick dinner in front of the TV.
- Recipe for Morteau cake and sundried tomatoes for 8 people or 1 large cake:
- 4 eggs
- 150 g of flour
- ½ packet of baking powder
- 10 cl of sun-dried tomato oil
- 10 cl of milk
- 100 g dried tomatoes in oil
- 120 gr of Comté
- ½ Morteau sausage
- 60 g pitted green olives
- Crack the eggs, then beat them.
- Mix the baking powder with the flour.
- Add the flour to the eggs
- Cut the sun-dried tomatoes into small cubes and add to the flour
- Slice the olives into slices, then add them to the preparation.
- Cut the ½ cooked Morteau into cubes and add to the preparation.
- Cut the Comté into small cubes and add it back.
- Butter the cake molds and flour them.
- Fill the molds ¾ with the preparation.
- Bake in a hot oven at 200 ° for 45 minutes
Preparation time: 10 minutes
Cooking time: 45 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: Morteau cake and sundried tomatoes
My favorite wine for this recipe: Savagnin blanc Grape variety: Savagnin
Temperature between 09 ° and 11 °
Cut the tomatoes Slice the olives Cut the Morteau Mix the ingredients Zoom