Salty plum cake with Mutti Double Concentrated Tomato Paste
- 2.8 oz Mutti Double Concentrated Tomato Paste
- 7.1 oz flour
- 3.5 oz emmenthal cheese
- 3.5 fl oz milk
- 1 sachet of yeast
- 3.5 fl oz extra virgin olive oil
- 5.3 oz diced bacon
- 3.5 fl oz cream
- 3.5 oz grated Parmesan cheese
- 3 eggs
- Salt & 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 356°F for 45 minutes.