Tomato and olive cake

The courtesy of my Mamie

2 cups of flour
4 eggs
3/4 cup of oil
1/2 cup of wine (white)
1 tsp of baking soda
1 cup of green olives
1/2 cup of dried tomatoes (canned in oil)

Slice finely the tomatoes and the olives.
Whip the eggs, add the oil and the wine.
Gently fold in the flour and finally the baking soda.
Stir in the dried tomatoes and the green olives.
Delay in a square pan and bake for 30 min in a preheated oven at 180°C/350°F.
Let it cool down, and then let it dry on wire tracks.

One Response to “Tomato and olive cake”

  1. Olive and tomato cake « Experiments in dessertarian cooking Says:

    […] (Bear’s) -Olive and tomato cake -Tup of mayonnaise -Two steamed onigris stuffed with spread cream and sprouts (nori) -Lentils […]

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