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RECIPE

Cake salé with spring vegetables

Cake salé with spring vegetables

INGREDIENTS(For one 18 cm tube pan)

Dough

Eggs 2
Milk 80 ml
Olive oil 50 ml
Low-gluten flour 50 g
High-gluten flour 50 g
Baking powder 1 teaspoon
Parmesan cheese (powder) 50 g
Salt and pepper small amounts

Fillings

Broad beans 80 g (about 15 beans)
Peas 20 g (about 25 peas)
Onion 1/4
Carrot 1/4
Bacon 50 g

DIRECTIONS

1

Take the broad beans and pea out of the pods. Slice the onion thinly. Chop the carrot and bacon into long thin slices. Peel the broad beans if so preferred.

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2

Put the eggs back to room temperature and crack them. Warm milk to body temperature. Stir the eggs and milk together.

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3

Add olive oil and stir well until smooth.

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4

Put the low and high-gluten flour and baking powder together and sieve well. Mix into (3) and stir.

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5

Add Parmesan cheese, salt and pepper and stir.

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6

It’s ready when smooth.

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6

Line the tube pan with a baking sheet. Put the dough and filling in layers.

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6

Arrange the surface so that it will look good.

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6

Preheat oven to 180 degrees Celsius and bake for 30 to 35 minutes. Put a skewer into the cake and if it comes out clean, the cake is ready.

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Tips by confectionery specialist marimo

・The dough does not rise well if it is cold, so add warm milk in step (2).
・High-gluten flour will make the dough more fluffy. Use low-gluten flour if high-gluten flour is not available.

Recipe by:con-fectionery researcher marimo

http://www.marimo-cafe.com/