Goat's cheese, spinach and sun-dried tomato cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake Batter
  • All-purpose flour : 1/2 cups cups
  • Baking powder : 1/2 teaspoons teaspoons
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon
  • Goat's cheese (crumbled) : 200 grams
  • Fresh spinach (chopped) : 200 grams
  • Sun-dried tomatoes (drained and chopped) : 100 grams
  • Fresh basil (chopped) : 1/4 cup cup
  • Eggs : 3
  • Milk : 1/2 cup cup
  • Olive oil : 1/4 cup cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F) and grease a round cake pan.
• In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
• Add the crumbled goat's cheese, chopped spinach, sun-dried tomatoes, and fresh basil to the bowl. Mix well.
• In a separate bowl, whisk together the eggs, milk, and olive oil.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Transfer the batter to the greased cake pan and smooth the top.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes.
• Carefully remove the cake from the pan and let it cool completely on a wire rack.

Tips

• You can add some grated Parmesan cheese on top of the cake before baking for an extra cheesy flavor.
• Serve the cake warm or at room temperature with a side salad for a complete meal.

Information

• This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
• Leftovers can be reheated in the oven or enjoyed cold.