A real Taste of summer with this basil, pine nuts and sun dried tomato cake you can slice and take to the beach, to school or enjoy with a glass of wine when you have friends over.
Even the kids will love this green cake
🇫🇷 Vous voulez la recette en français? Cliquez sur le lien suivant: http://www.thermovivie.com/2014/08/cake-au-basilic-et-tomates-sechees-realise-au-thermomix.html
200g self-raising flour
50 g olive oil
70 g milk
100g grated cheese
15 basil leaves
1 heaped tablespoon of pesto sauce
1 handful of pine nuts
salt and pepper
Preheat oven to 180 degrees C / 356 degrees F
Put the basil leaves in the Thermomachine bowl and mix 10 seconds at speed 5.
Scrape the sides and add the milk.
Heat for 3 minutes at 37 degrees C / 98 degrees F / Speed 2.
Mix 30 seconds at speed 10,
Add flour, eggs, oil, salt and pepper.
Program 1 minute / speed 7.
Add grated cheese, pine nuts and pesto sauce (if you want an even stronger green color, use some green dye at this stage of the preparation)
Mix 20 seconds speed 3 in reverse.
If using dried tomatoes kept in oil, place on paper towels to remove excess oil.
Pour half of the batter into a cake tin, place a bed of dried tomatoes and cover with the remaining dough.
Bake for 30 minutes 180 degrees C / 356 degrees F.
Let cool down in the mould…and enjoy!
YIAH twist: If you would like to twist this recipe using Your Inspiration At Home products, I would definitely try Italian Primavera extra virgin olive oil (with lime, basil and cracked pepper flavour) or Mediterranean olive oil (basil, garlic, pepper, thyme and lemon in Australian Extra Virgin olive oil).
You can also add a tablespoon or two of the Italian Rustica dip mix to the dough
For more YIAH ideas, visit: emmanuelleroche.yourinspirationathome.com.au