No Reviews
You must be logged in to post a review.
This versatile recipe is perfect for breakfast, brunch or dinner. Serve it with a fresh salad to round-out the meal.
Preheat the oven to 450 F.
Toss tomato slices with olive oil, garlic, salt, and pepper in a large mixing bowl. Arrange tomato slices on a sheet pan in a single layer. Roast them in the preheated oven for 25 to 30 minutes until the tomatoes begin to caramelize and turn lightly brown.
For the Tomato-Basil Olive Oil Cake:
Meanwhile, combine flour, eggs, garlic, salt, and olive oil in a large bowl; mix well.
When tomatoes have finished roasting, remove them from the oven and reduce temperature to 350 F. Allow roasted tomatoes to cool for about 10 minutes.
Reserve 8 to 10 roasted tomato slices for the top of the cake. Add the remaining tomatoes (about 1 cup) and the basil to a food processor and blend until smooth. Add tomato/basil mixture to the cake batter and mix well. Pour batter evenly into a lightly greased round 9″ x 1.5″ baking dish and top with the reserved roasted tomato slices.
Bake for 25-30 minutes or until top of cake begins to lightly brown and a toothpick comes out clean. Then remove it from the oven and cut into eight pieces before serving.
This recipe was created by Tina Haupert, the blogger behind Carrots ‘n Cake.
No Comments
Leave a Comment!
You must be logged in to post a comment.