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Savoury Parmesan Basil Tomato Cake

Rebecca
  • 60 minutes
  • Serves 8

INGREDIENTS

6 1/2 oz

all-purpose flour, plus extra for the pan (1 1/2 cups, by volume)

1 lb

fresh cherry tomatoes (halved, or -if very large- quartered)

2 tsp

kosher salt (divided)

1 cup

finely grated Parmesan cheese

8 tbsp

unsalted butter (softened to room temperature)

1/2 cup

garlic extra virgin olive oil (plus extra for brushing the tomatoes)

4

large eggs

2 tsp

baking powder

2 tsp

freshly ground black pepper

8

large fresh Italian basil leaves (thinly sliced)