Traditional regional recipes of the riviera

Provençal Cake (Plat)

provençal cake



8 People

- 1 eggplant
- 1 green pepper
- 100g of mushrooms from Paris
- 30 pitted black olives
- 100g of dried tomatoes
- 100g of smoked bacon (matches)
- 100g butter + 15 g
- 225 g flour
- 4 eggs
- 1/2 packet of baking powder
- 1 tablespoon chopped parsley
- A tablespoon of olive oil
- 1/2 teaspoon salt
- 15 cl of white wine

Recipe provided by :

Provençal cake

Preheat the oven thermostat 7.
Butter a loaf pan.
Cut the pepper in half and seed it.
Cut eggplant into slices.
Arrange on a plate and brown about 5 minutes.
Peel the peppers.
Cut the peppers and eggplant into cubes and reserve.
Brown the bacon in a skillet and set aside.
Clean and cut the mushrooms and saute with olive oil 5 minutes.
Slice the olives and dried tomatoes into pieces.
In a bowl, combine flour, salt and yeast.
Add eggs one by one and then add melted butter and white wine gradually. The dough should be smooth.
Add parsley, olives, bacon, eggplant, peppers, sundried tomatoes and mushrooms.
Pour into prepared pan.
Put the dish in oven and cook 40 minutes. Check doneness with a knife.If it is dry, it means that that the cake is ready. Let it cool and serve.

Vue mer : crédit photo Aseed