How to Make Italian Tomato Cake with Extra Virgin Olive Oil
Ingredients PreparationClick thumbnail to view full-size
- 150 grams flour, All purpose
- 3 eggs
- 16 grams powdered yeast
- 125 ml milk, tepid
- 100 grams Gruyere cheese, grated
- 200 grams Mozzarella, fresh
- 2 very large or 4 smaller tomatoes
- 6 tablespoons extra virgin olive oil
- 8 large leaves basil, chopped largely
- 100 grams peas, blanched from frozen
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons Parmesan, grated
Cooking Tomatoes in the PanClick thumbnail to view full-size
Mixing EverythingClick thumbnail to view full-size
- Peel the tomatoes by dropping them in a bowl of boiling water for 1 minute. Cut them in half and remove the seeds and liquid. Cut the pulp into cubes.
- In 1 tablespoon of extra virgin olive oil in a pan, add the tomatoes, salt and white pepper to taste and cook them till they are softened. Let them cool, aside.
- Put the oven on at 180°C
- Blanche the frozen peas in boiling water about 2 minutes then strain and set aside.
- Squeeze the mozzarella of excess liquid, then cut it into cubes and add it to the tomatoes in the pan with strips of basil leaves and set aside.
- Beat the eggs in a bowl
- Add the flour and the powdered yeast. Beat together
- Slowly pour in the remaining olive oil and the tepid milk
- Add salt and white pepper to taste
- Add the grated Gruyere cheese and the grated Parmesan cheese.
- Add the tomatoes, mozzarella and basil mixture (cold) and the peas. Mix together with a light hand.
- Pour into a cake pan 26 cm long
- Cook in the center of a 180° oven
- Slice while hot on a bread board and serve on a serving platter
Baking the CakeClick thumbnail to view full-size
Festive Served over the Christmas Holidays
Served sliced or whole on a Christmas platter, it becomes a festive Christmassy supper, or party dish.
|Serving size: 1 serving|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 3 g||15%|
|Carbohydrates 52 g||17%|
|Sugar 7 g|
|Fiber 3 g||12%|
|Protein 16 g||32%|
|Cholesterol 12 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Caprese Recipe for Summer and Christmas
The flavors of ripe tomatoes and mozzarella mixed with olive oil and and basil are so harmonious and so great together that Italians make two other dishes using the same three principal ingredients - 'Caprese' and 'Pasta alla Checca'.
During the summer in Italy the fields of tomato crops ripen. The markets are laden with them. We buy them by the pound or we grow them or have friends who grow them (and need to palm some off). We conserve them, we take them on picnics to the beach, we make simple salads with them, we cook with them every day and do not tire of them - but our favorite dish is 'La 'Caprese'.
Over Christmas it's a special treat, which breaks with the heavier foods the wintry season has to offer.
4 big red ripe tomatoes but not too ripe
2 fresh mozzarella (buffalo mozzarella is the best if you can find it)
1 or two handful of basil leaves
4-5 tablespoons extra virgin olive oil
salt to taste
On a lovely serving platter arrange the following alternately
Slices of large ripe tomatoes
Basil leaves (chopped or not)
Drizzle the extra virgin live oil over the top
Sprinkle with salt
Eat straight away because it is so much better fresh
It's deliciously simple served slices of crusty bread.
(Over the Christmas period, why not serve it with hot bread served straight from the oven).
Extra Virgin Olive Oil For All Recipes
A Pasta Dish with Tomatoes Mozzarella and Basil
With the same ingredients as in the principal ingredients of the 'Tomato Cake with Extra Virgin Olive Oil' (and also the 'Caprese'), you can make a pasta dish. It's practical, it's good for you, (it's good for children too), it's fresh tasting and summery. It's called 'Pasta alla Checca'.
1 packet of pasta 'cannolichie' (Very small tube shape)
4 skinned, de-seeded small-chopped ripe tomatoes
1 small- chopped mozzarella
6-8 leaves chopped basil
4/5 tablespoons extra virgin olive oil
salt to taste.
While you bring your pasta water to a boil and cook the pasta, put all your ingredients in a large pasta serving bowl. Begin with chopped tomatoes and olive oil. Stir together. It could not be easier!
Strain the pasta (aldente) and add to the ingredients.
Mix and serve.
You may eat this straight away, or tepid, or even cool.
It's the perfect meal to eat and serve during the football game - or for a buffet lunch during the summer. Or any time you want to remember the summer.
- When To Use Extra Virgin Olive Oil
Extra virgin olive oils vs olive oils - extra virgin olive oil is much better for your health due to the cold process during extraction. 'Raw' it maintains all its health properties. 'Cooked', or 'frying' stimulates the digestive apparatus. Recipes.
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A fresh Tuscan cherry tomato sauce for spaghetti is best with garlic. And onion is better in the sauce for fettuccine.
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© 2012 Penelope Hart
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