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Mediterranean Olive, Anchovy, Sundried Tomato cake
Mediterranean savory cake with olive anchovy sundried tomatoes to serve with your main course meal.
Prep Time
25
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Snack
Cuisine:
Mediterranean
Servings:
12
slices
Calories:
112.05
kcal
Author:
Helene Dsouza
Ingredients
8.81
ounce
Carrot
1.4
ounce
Black Olive
1
ounce
Sun-dried Tomatoes
6
Anchovy Fillets
For the Dough
5.3
ounce
Wheat flour
2
Eggs
1.4
ounce
Olive Oil
2.7
fluid ounces
Milk
2
Teaspoon
Baking Powder
pinch
Salt
to grease the baking shape
Butter
All-purpose Flour
US
-
Metric
Instructions
Grate the carrots, cut the Olives into thin slices, the Tomatoes into strips and chop the Anchovies
For the dough, combine in a bowl the whole wheat flour,Eggs, Olive Oil, Milk Baking Powder and Salt and mix it all well, smooth.
Add to the batter the cut carrot, Olive, Tomatoes and Anchovy and mix it again well.
Spread butter into your cake mold and spread out the flour.
Preheat the oven to 350° Fahrenheit/ 180° Celsius.
Now pour the mixed batter into the cake mold.
Bake it at 350° Fahrenheit/ 180° Celsius for about 40 min.
Nutrition
Calories:
112.05
kcal
|
Carbohydrates:
13.68
g
|
Protein:
3.39
g
|
Fat:
5.07
g
|
Saturated Fat:
0.94
g
|
Cholesterol:
29.14
mg
|
Sodium:
87.93
mg
|
Potassium:
254.86
mg
|
Fiber:
1.32
g
|
Sugar:
2.29
g
|
Vitamin A:
3561.09
IU
|
Vitamin C:
2.15
mg
|
Calcium:
56.51
mg
|
Iron:
1.14
mg