Roasted cherry tomato, mozzarella and basil cake


Here is a recipe for a summer cake, with a hint of Margherita pizza with its 3 main star ingredients: mozzarella, tomatoes and basil!

The cake can be eaten hot, warm or cold: perfect for a snack, a starter or a picnic!

Roasted cherry tomato, mozzarella and basil cake

Servings 6
Prep Time 35 minutes
Cook Time 35 minutes


  • 3 eggs
  • 10 cl milk
  • 7 cl olive oil + 1 drizzle for cooking the tomatoes
  • 200 g flour
  • 200 g cherry tomatoes
  • 100 g mozzarella di buffala if possible
  • 10 g yeast
  • 1 pinch of salt
  • pepper
  • 8 basil leaves
  • 3 tbsp pine nuts optional


  • Preheat the oven to 200°C.
  • Rinse the cherry tomatoes and place them in a bowl. Drizzle with a generous amount of olive oil, season with pepper (and possibly a little fresh or dried thyme) and mix well to coat the tomatoes with oil.
  • Then place the tomatoes in a baking dish and roast for 20 minutes, stirring halfway through.
  • Meanwhile, in a large bowl, whisk together the eggs, milk and oil.
  • Gradually add the flour, baking powder and pinch of salt, and continue mixing to obtain a smooth dough.
  • Fry the pine nuts in a pan over a low heat for ¾ min so that they colour a little.
  • Cut the mozzarella into small pieces and roughly chop the basil leaves.
  • Add the roasted tomatoes, mozzarella and basil to the cake mixture and mix well.
  • Then pour the mixture into a cake tin, previously oiled or covered with baking paper.
  • Bake for about 35 minutes (+/- 5 minutes), and check if it’s cooked with the blade of a knife: it should come out clean when you push the knife into the cake.
  • Leave to cool on a wire rack and enjoy!


You can customize this cake as you like! For instance, why not add some green or black olives? Or a few tablespoons of pesto?
You could also replace the cherry tomatoes with chopped dried tomatoes.
Course: Appetizer

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