Cake aux Tomates, Basilic et Le Pizy

Here is an easy delicious recipe for a tomato, basil and Le Pizy cheese loaf. It is called "Cake" inspired by the recipes "Les Cakes de Sophie" by Sophie Dudemaine. I think these cakes are great in the summer time served with salads and they are ideal to take along for a picnic.

Cake aux Tomates, Basilic et Le Pizy

Recipe Ingredients

3 eggs

150 g (5.3 oz) of sifted flour

1 small 8 g yeast envelope

80 ml (1/3 cup) of olive oil

125 ml (1/2 cup) of milk

100 g (3.5 oz) of grated gruyere cheese

200 g (7 oz) of Le Pizy cheese

2 red tomatoes

1 tbsp of olive oil

8 leaves of basil

2 pinches of salt

2 pinches of pepper

Directions

- Preheat oven at 180 degrees C (350 degrees F).

- Pass the tomatoes under boiling water for a few seconds.

- Peel, seed and dice the tomatoes. Place the tomatoes with 1 tbsp of oil in a pan, add salt and pepper and simmer for a few minutes. Let dry out and cool down.

- In the meantime, cut "Le Pizy" into small pieces; mix them into the tomatoes along with the chopped basil.

- In a large bowl, whip the eggs, flour and yeast. Slowly incorporate the olive oil and the pre-heated milk. Add the gruyere cheese and mix well. Incorporate the tomatoes and Le Pizy mixture and stir until well blended.

- Pour the batter mixture into a non-greased loaf pan and place in the oven for 45 minutes (or until a wooden toothpick inserted in the center of the cake comes out clean and cake begins to pull away from sides of pan).

Serves 5 – 6