Recipe by Possumgirl (Randy)
In France, anything that is made in the style of a quick bread is called a "cake" after the British style fruitcake. However, you can have both sweet and savory "cakes." Somehow, in English, calling something that is savory a cake just sounds wrong, so I've decided that "loaf" is a better description. This is wonderful with tomatoes that are fresh from the garden, but it will also be good with those storebought things. It makes a perfect appetizer or light lunch when served with a simple salad.
Top Review by chelseaintheskyy
This tasted wonderful! I actually omitted the tomatoes completely as I didn't have any and i'm not a tomato-person and just added a bit more olive oil. It came out wonderful though quite a bit crunchy on the edges from the melted cheese. I used really fresh mozzerela which made all the difference. It was moist, light and delicious, thank you!
- 3 eggs
- 450 g flour
- 2 1⁄2 teaspoons baking powder
- 80 ml olive oil
- 125 ml whole milk
- 100 g gruyere cheese, grated
- 200 g mozzarella cheese
- 2 large tomatoes
- 1 tablespoon olive oil
- 8 basil leaves
- 1⁄2 teaspoon salt
Directions See How It's Made
- Peel and dice the tomatoes. Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
- Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
- In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder. Add the gruyere, then the tomato mozzarella mixture.
- Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
- Bon Appetit!