Chorizo and pepper cake

Ingredients

For 8 servings

• •150 g 150 g Wheat flour
• •100 g 100 g Grated crane
• •80 g 80 g Chorizo
• •1 1 Red pepper(s)
• •3 3 Whole egg(s)
• •12.5 cl 12.5 cl Luke milk
• •10 cl 10 cl Sunflower oil
• •1 1 sachet(s) Chemical yeast
• •Salt
• •Mill pepper

Method

1. 1.Preheating the oven
2. 2.Preheat the oven to th.6 (180°C).
3. 3.Preparation of cake paste
4. 4.Beat the whole eggs in a bowl. Add the flour and the chemical yeast and mix. Add gradually, continuing to mix, sunflower oil and lukewarm milk. Stir until you get a smooth and homogeneous dough.
5. 5.Adding filling and seasoning
6. 6.Cut the chorizo into small pieces. Remove the skin from the pepper with a saver (or by roasting it in the oven before allowing it to cool in a hermetically closed box if you have time), peel it and then slice it into thin slats. Add it to the dough with the grated cheese and chorizo. Season and pepper to your liking and stir well.
7. 7.Cooking and tasting
8. 8.Butter and flour a cake mould and pour in the preparation. Bake for 45 minutes by checking the cooking with the tip of a knife: it must come out dry and clean. Let the chorizo cake cool on a grill at the outlet of the oven and then demolish it in a serving dish. Enjoy it warm or cold with a green salad seasoned, as an entrance, or cut into small aperitif cubes.