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.
- 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.
- Oven to 350F/170C.
- Butter and flour the baking form.
- Whisk together 200g flour, baking powder, remaining tsp of salt, and pepper.
- Cream Parmesan, butter and oil to a fluffy, creamy level.
- Add the eggs, beat until completely embedded.
- Add dry ingredients, blend on low speed until just incorporated. Strive towards the light, mousse-like texture.
- Spoon half of the batter into the baking form, spread as evenly as possible.
- Shake the liquid out of tomatoes, bring half of them onto the batter in the baking form.
- Repeat with the remaining batter, followed by the remaining tomatoes.
- Brush the exposed tomatoes with the remaining spoonfuls of oil, sprinkle with a bit of salt and pepper.
- Bake until the knife inserted into the flesh returns dry (approx 40-45 min).
- Let the ready cake stand at least 20 min before removing the pan.
- Serve in room temperature.
- Leftovers may be kept for a day or so tightly covered in room temperature.