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Chorizo cake & pesto rosso

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4 eggs

1 spoonful Huile de Tous les Jours Olive Oil

100 ml milk

1,2 pinch of Camargue Fleur de sel Salt

200 g flour

100 g chorizo

1 spoonful Semi-dried Tomato Petals

15 pitted Leccino black olives

50 g gruyère cheese

2 spoonfuls Pesto Rosso


1. Preheat oven to 180 degrees.

2. Sprinkle four in a greased (with butter) cake tin

3. Cut the chorizo into little cubes.

4. Chop the Semi-dried Tomato Petals coarsely, cut the olives in half and grate the gruyère.

5. Mix the eggs, the Huile de Tous les Jours Olive Oil and the milk. Delicately add the salt and flour.

6. Add the chorizo, olives, Semi-dried Tomato Petals and the cheese to the mixture.

7. Gently add 2 spoonfuls of Pesto Rosso to the mixture.

8. Pour the mixture into the cake tin and cook for 40 minutes.