Cake with tuna and green olives from Elsa

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 180°C (thermostat 6) to ensure a homogeneous cooking of the cake. While the oven heats, you will have time to calmly prepare the dough and lightly oil your mould if needed. This step ensures a soft and golden texture.

3. 3

   Preparation

4. 4

   Pour the flour into a large bowl. Add the yeast bag, a pinch of salt and some pepper. In another container, beat the eggs with olive oil and milk until a homogeneous mixture is obtained. Incorporate this liquid mixture gradually into the flour while whisking vigorously to avoid the formation of lumps. The dough must be smooth and without pieces.

5. 5

   Integration

6. 6

   Drain tuna thoroughly naturally. Put it coarsely on the fork and add to the dough. Stir in the green olives cut into slices and the grated cheese. Gently mix with a spatula to distribute the pieces well without crushing the ingredients, for a cake rich in flavors at each bite.

7. 7

   Cooking

8. 8

   Pour the mixture into a previously buttered or bloated cake mould if necessary. Tap the mould slightly on the worktop to standardize the dough. Bake at 180°C and cook for about 45 minutes. Watch the cooking by planting the blade of a knife in the centre: it must come out clean and dry. If necessary, extend for a few minutes.

9. 9

   Service

10. 10

    Remove the warm cake and let it cool on a grill to avoid excess moisture. Serve the cake with tuna and green olives cut into thick slices, both hot and cold, with an aperitif, picnic or main dish accompanied by a fresh salad.

Nutrition

calories

262

fatContent

15.7

fiberContent

1

sugarContent

1.7

sodiumContent

1.04

proteinContent

11

carbohydrateContent

17.6

saturatedFatContent

3.3

Indicative values from the source, for the original recipe.

Reviews