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!