It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Tomato & Mozzarella Loaf Cake

27 Jun 2018

Ingredients

Patisserie

Dough :

  • 1000 g of Satin Savoury mix
  • 200 g of Whole eggs
  • 900 g of Water
  • 400 g of Oil

Filling : 

  • 400 g of Mozzaella
  • 100 g of Black olives
  • 40 g of Cherry tomatoes
  • Green pesto
  • Red pesto
  • Rucola pesto

Decoration :

  • Basil leaves

Working method

  1. Mix all the ingredients for 4 min. at medium speed.
  2. Fill up the bottom of the mould with the batter.
  3. On top of the batter, pipe the three pesto’s in line and add half of the mozzarella (cut into pieces) and olives (sliced).
  4. Fill up the mould  with the rest of the batter.
  5. Add the cherry tomatoes (cut in half) and the rest of the mozzarella and sliced olives.
  6. Bake for 20 min. at 180 °C.
  7. Decorate with basil leaves.