Mediterranean hazelnut cake
- 350 g Mediterranean stir-fry mix
- sun-dried tomatoes, finely chopped
- 250 g flour
- 2 tsp baking powder
- 150 ml dry white wine
- 5 eggs, lightly beaten
- 70 g hazelnuts
- 100 g Parma ham, chopped
- 125 g Parmesan cheese, grated
- 3 tbsp olive oil
- freshly ground salt and pepper, to taste
- cake form of 22 cm
Preheat the oven to 175˚C.
Sieve the flour and the baking powder into a large bowl. Make a hollow in the middle and pour in the wine and lightly beaten eggs.
Using a whisk, mix the liquid and flour.
Mix all the vegetables, nuts, Parma ham and Parmesan cheese and the olive oil through the batter. Season with salt and pepper.
Pour the batter into the greased cake tin.
Bake the cake for 60 minutes in the preheated oven.
Take the cake out of the oven, allow to cool and cut into slices.
Delicious served with a fresh salad.
- 26 g
- 10 %
- 15 g
- 21 %
- 18 g
- 36 %
- 15 %
- Sat. fat
- 3 g
- 15 %