Sun-Dried Tomato Olive Cake Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup black olives, chopped
• 1/2 cup grated Parmesan cheese
• 3/4 cup milk
• 1/4 cup olive oil
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a large bowl, combine the flour, sun-dried tomatoes, black olives, and Parmesan cheese.
3. In another bowl, whisk together the milk, olive oil, and eggs.
4. Add the wet mixture to the dry mixture and stir until well combined.
5. Add the baking powder, salt, and black pepper, and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions:

This sun-dried tomato olive cake goes well with a simple green salad for a light lunch or a side dish for your main meal. Alternatively, slice it into bite-sized pieces and serve it as an appetizer at your next party.

Verdict:

This savory cake is a tasty way to enjoy the flavors of sun-dried tomatoes and black olives in a new way. It’s easy to make, and its unique flavor makes it a great addition to any meal.