Tuna, olive and caper cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Eggs : 4
  • Olive oil : 1/2 cup
  • Milk : 1/2 cup
  • Tuna, canned (drained and flaked) : 1 cup
  • Green olives (pitted and chopped) : 1/2 cup
  • Capers (drained and chopped) : 1/4 cup
  • Fresh parsley (chopped) : 2 tablespoons

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

Steps

• Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
• In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
• In a separate bowl, beat the eggs, olive oil, and milk until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Fold in the tuna, green olives, capers, and fresh parsley.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake 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.
• Transfer the cake to a wire rack to cool completely before serving.

Tips

• You can use either canned tuna in water or oil for this recipe, depending on your preference.
• Make sure to drain the tuna, olives, and capers well before adding them to the batter to prevent excess moisture.

Information

• This tuna, olive, and caper cake is a savory dish that can be served as an appetizer or a light lunch.
• It pairs well with a side salad or some crusty bread.