Tomato and Parmesan Cheese Pound Cake

1. 1

   When you are using pureed tomatoes with tomato chunks, put in a blender to make it smooth.

2. 2

   Add the eggs, cheese, and olive oil into a bowl, and mix well with a whisk.

3. 3

   Sift the cake flour and baking powder, add 1/3 of the flour mixture to the bowl, and mix with the whisk.

4. 4

   While the mixture is still floury, add 1/2 of the pureed tomatoes, and mix well with the whisk.

5. 5

   Add 1/3 of the original amount of dry ingredients, the remaining pureed tomatoes, and the remaining 1/3 of the dry ingredients in that order, then mix well with a spatula from the bottom of the bowl.

6. 6

   Pour the batter into the pan, lightly tap it to flatten the surface, and bake in the oven for 35-40 minutes at 180C.

7. 7

   When it's nicely browned, it's ready to be served!

8. 8

   It's crispy on the outside and has light texture since it's made with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.