Savory Parmesan Basil Tomato Cake
Description
This wonderfully delicious and beautiful Basil Tomato Cake can be served for breakfast, a lunch or part of a light dinner. It's easy to make and can be ready in about 1 hour.
Ingredients
1 T. butter, for greasing
6 1/2 oz. all-purpose flour, plus extra for the pan (1 1/2 cups, by volume)
1 lb. fresh cherry or grape tomatoes, halved, or if very large, quartered
2 t. kosher salt, divided
1 c. finely grated Parmesan cheese
8 T. unsalted butter, at room temperature
1/2 c. garlic extra virgin olive oil, plus extra for brushing tomatoes
4 large eggs
2 t. baking powder
2 t. freshly ground black pepper
8 large fresh Italian basil leaves, thinly sliced
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Grease a 10-inch cast iron skillet with 1 T. butter; coat with flour; tap out excess flour; set aside.
Add cherry tomatoes to a colander over a bowl; scoop out the seeds with your fingers. Sprinkle 1 t. kosher salt over tomatoes; toss to coat; let drain over the bowl while preparing the cake.
In a small mixing bowl, whisk together flour, baking powder, remaining salt and black pepper.
In a stand mixer fitted with a paddle, or in a large mixing bowl with a hand mixer, beat together Parmesan cheese, butter and olive oil at medium speed until very light in color, about 5 minutes. Add eggs; beat on medium speed until evenly combined and smooth.
Use a sturdy spoon or silicone spatula to stir dry ingredients in, just until no dry pockets remain. Spoon half of the batter into the prepared pan; spread gently to smooth the batter.
Shake the tomatoes in the colander to remove any excess moisture. Arrange half of the tomatoes over the batter; sprinkle half of the basil over the tomatoes; dollop the remaining batter over the tomatoes, smooth gently; arrange remaining tomatoes over the top. Brush the tomatoes with the garlic olive oil; scatter the rest of the basil over the top.
Bake 40 - 45 minutes or until a skewer or thin knife inserted in the center comes out clean. Let cool completely in the pan before slicing.
Serve.
8 servings.
*Leftovers should be stored tightly wrapped or in an airtight container at room temperature for up to 5 days.