Tomato and Parmesan Cheese Pound Cake

Name: Tomato and Parmesan Cheese Pound Cake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cake flour; 120 grams Tomato purée (or tomato juice); 80 grams Olive oil; 2 Eggs; 35 grams Parmesan cheese; 2 tsp Baking powder

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make a savory bread/cake using tomatoes. I used half tomato juice and half tomatoes from a can of whole tomatoes, and blended these ingredients together in a blender. I made a simple pound cake that has a savory taste from the Parmesan cheese.

It's an easy bread/cake that only requires mixing in a bowl.
It has a very light texture since it's made with olive oil.
I strongly recommend using freshly grated Parmesan cheese It's also a great idea to sprinkle the cheese on top and bake! Recipe by Shijimigohan

cookpad.japan @cookpad_jp

Saved

Ingredients

6 servings

200 gramsCake flour
120 gramsTomato purée (or tomato juice)
80 gramsOlive oil
2Eggs
35 gramsParmesan cheese
2 tspBaking powder

Saved

Steps

1

When you are using puréed tomatoes with tomato chunks, put in a blender to make it smooth.
2

Add the eggs, cheese, and olive oil into a bowl, and mix well with a whisk.
3

Sift the cake flour and baking powder, add 1/3 of the flour mixture to the bowl, and mix with the whisk.
4

While the mixture is still floury, add 1/2 of the puréed tomatoes, and mix well with the whisk.
5

Add 1/3 of the original amount of dry ingredients, the remaining puréed 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

Pour the batter into the pan, lightly tap it to flatten the surface, and bake in the oven for 35-40 minutes at 180℃.
7

When it's nicely browned, it's ready to be served!
8

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