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Pesto savarin with cottage cheese, tomatoes and olives

Enjoy salty cakes
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12-14p
50 Min.

What you need

Ingredients


150 g / 5,3 oz of fresh tomatoes
100 g / 3,5 oz of oilpreserved dried tomatoes
70 g / 2,5 oz of pesto
100 g / 3,5 oz of olive oil
80 g / 2,8 oz of pitted black olives
4 eggs
300 g / 11 oz of whole-wheat flour
1 teaspoon of salt
1 teaspoon of baking powder
160 g / 5,6 oz of soy milk
150 g / 5,3 oz of cottage cheese

Así puedes prepararlo

 

  1. Preheat the oven at 190ºC/374ºF.
  2. Peel the fresh tomatoes, remove the seeds and dice. Also cut the dried tomatoes in small pieces and chop the olives.
  3. Beat the eggs until they are creamy. While beating, add the remaining oil and soy milk.
  4. Pour the flour in a large bowl, and add the baking powder and the salt. Gradually add the liquid mix and mix with a spatula.
  5. Add the cut tomatoes, the crumbled cottage cheese, the chopped olives and the pesto, and mix well.
  6. Pour in the mold and bake for approximately 50 min. To check the baking point, introduce a toothpick or chopstick. If it is clean, the dough is ready. Allow the savarin to settle for an hour before unmolding.
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