Salty plumcake with Mutti double concentrated tomato paste
- 85 g Mutti Double Concentrated Tomato Paste
- 200 g flour
- 100 g emmenthal cheese
- 100 ml milk
- 1 packet of instant yeast
- 100 ml extra virgin olive oil
- 160 g diced bacon
- 100 ml cream
- 100 g grated Parmesan cheese
- 3 eggs
- Salt and pepper
Sieve the flour and mix it with yeast, Parmesan cheese, grated emmenthal cheese, bacon and olive oil.
In a plastic bowl whip the eggs with cream, milk and Mutti Double Concentrated Tomato Paste, then mix it all together with flour.
Line the plum cake mold with baking paper, and pour in the prepared dough.
Allow to rise for at least 30 minutes, then bake it at 350°F (180°C) for 45 minutes.