Cake with pesto and candied tomatoes

Ingredients for 1 servings:

• 5 tomatoes, ripe
• 2 garlic cloves
• 1 tbsp rosemary, chopped
• 1 tsp powdered sugar
• 4 tbsp olive oil
• 3 eggs
• 80 ml olive oil
• 170 g flour
• 2 tsp baking powder
• 125 ml milk
• 100 g Parmesan, grated
• pepper
• 100 g pesto (basil pesto)
• 2 tbsp pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 55 minutes; Total time approx. 2 hours 35 minutes

juicy, savory cake

Preheat oven to 100°C. Lightly score tomatoes, pour boiling water over them, and peel off the skin. Then quarter them, remove the stems, and deseed them. Place cut-side down on a baking sheet lined with baking paper. Peel and press the garlic, and sprinkle it over the tomatoes. Sprinkle with rosemary. Sift the icing sugar over the tomatoes and drizzle with olive oil. Candied at 100°C for 60 minutes. Remove from oven and let cool slightly. Set oven to 180°C. For the batter, beat the eggs and olive oil until frothy. Mix the flour with the baking powder and stir into the batter along with the milk and Parmesan cheese. Season with pepper. Halve the batter and stir the pesto into one half. Line a 25 cm loaf pan with baking paper and add half of the pesto batter. Place half of the tomatoes in the pan and cover with half of the white batter. Repeat the process, then sprinkle with the pine nuts. Bake for 45 minutes at 180°C. Let stand for another 10 minutes in the turned-off oven with the door open. Remove from the oven and let cool for another 10 minutes. Turn out onto a wire rack. Can be eaten warm or cold.