Cake with wild garlic pesto, mozzarella and mushrooms

Servings 8

Prep Time 15

Cook Time 30

Ingredients

200 g flour I use a mixture of multigrain flour and ancient wheat flour
10 cl milk
10 cl olive oil
3 eggs
10 g baking powder
125 g mozzarella or ricotta
3 tbsp wild garlic pesto
2 tbsp pine nuts
4 brown mushrooms or button mushrooms
1 pinch of salt
A few basil leaves
pepper

Instructions

Beat the eggs in a bowl.
Add the milk and oil and whisk together.
Gradually add the flour and yeast and whisk.
Then add the pesto and a pinch of salt and mix well.
Cut the mozzarella into small pieces and the mushrooms into thin slices after having cleaned them.
Add them to the mixture, mixing gently.
Chop the basil leaves and add them to the mixture.
Oil a cake tin or line it with baking paper and pour in the mixture.
Bake for 30 to 35 minutes at 200°C. Check after 25 minutes and adjust the temperature if necessary.
Enjoy hot, warm or cold!

Notes

You can of course use other types of pesto for this recipe: classic basil pesto, tomato pesto (pesto rosso), zero-waste pesto (carrot tops) or nettle pesto to stick to a wild plant recipe.

You can also replace mozzarella with other types of cheese (ricotta, burrata, or other runny cheeses...).

Follow your ideas!

Course: Apéritif

Keyword: Cake, pesto