Savory Tomato Pound cake

Presented to us by the New Yorker (June 15, 2018), and , finally, tested and enjoyed! We work on improvements and some local preferences, and today, without hesitation, we can recommend the version trusted and true..

For a 25cm (10 in) spring form we use

  • 100g unsalted butter, plus 1-2 tbsp for greasing the baking pan.
  • 200g flour plus 1-2 tbsp  for dusting the baking pan. I use the all-purpose, you can apply what you wold usually drop into the pound cake.
  • 600g-700g fresh tomatoes.
  • 2×1 tsp kosher salt.
  • A pinch of sea flakes salt, if available, for final dusting. Otherwise some of the available kind.
  • 100 g freshly ground Parmesan.
  • 100g (115ml?) olive oil plus a 1-2 tbsp for brushing before baking.
  • 4 eggs.
  • 2 tsp baking powder.
  • 1 tsp freshly ground black pepper, plus s pinch for dusting.
  1. Slice tomatoes (large horizontally, to easier detach seeds and core). Chop coarsely. Place in a collander, sprincle with a tsp of salt, toss to distribute salt. Set aside.
  2. Oven to 350F/170C.
  3. Butter and flour the baking form.
  4. Whisk together 200g flour, baking powder, remaining tsp of salt, and pepper.
  5. Cream Parmesan, butter and oil to a fluffy, creamy level.
  6. Add the eggs, beat until completely embedded.
  7. Add dry ingredients, blend on low speed until just incorporated. Strive towards the light, mousse-like texture.
  8. Spoon half of the batter into the baking form, spread as evenly as possible.
  9. Shake the liquid out of tomatoes, bring half of them onto the batter in the baking form.
  10. Repeat with the remaining batter, followed by the remaining tomatoes.
  11. Brush the exposed tomatoes with the remaining spoonfuls of oil, sprinkle with a bit of salt and pepper.
  12. Bake until the knife inserted into the flesh returns dry (approx 40-45 min).
  13. Let the ready cake stand at least 20 min before removing the pan.
  14. Serve in room temperature.
  15. Leftovers may be kept for a day or so tightly covered in room temperature.

 

 

 

This entry was posted in Not sweet but savoury / Tarty nie całkiem deserowe. Bookmark the permalink.

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