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

Steps

1. 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.
2. 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.
3. In a small mixing bowl, whisk together flour, baking powder, remaining salt and black pepper.