Chorizo cake with olives and tomato confit

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 100 g Chorizo
• 2 100 g preserved tomatoes
• 3 150 g flour
• 4 3 eggs
• 5 10 g baking powder
• 6 2 g pepper
• 7 2 g salt
• 8 100 g oil
• 9 125 g milk
• 10 100 g grated cheese
• 11 100 g black olives
• Total weight: 940 grams

Times:

Preparation	Cooking	Start to finish
25 min.	60 min.	1 hour 20 min.

Step by step recipe

• 1:

  Ingredients

  
  Cut 100 g Chorizo into small pieces.
• 2: Place in a small frying pan over medium heat...
• 3: ...And grill them to your liking.
  Discard the grease at the bottom of the pan after cooking, and set aside.
• 4: Cut 100 g preserved tomatoes into small pieces or strips and set aside.
• 5:

  The cake batter

  
  Pour 150 g flour, 3 eggs, 10 g baking powder, 2 g pepper and 2 g salt into a bowl and mix well.
• 6: Add 100 g oil and 125 g milk and mix again.
• 7: Add 100 g grated cheese and mix again.
• 8: Finish by adding 100 g black olives, chorizo and tomatoes, mixing well.
• 9:

  Baking

  
  Pour into a buttered cake tin, or into 2 small moulds as shown in the photo.
• 10: Bake at 180°C (360°F) for 50-55 minutes.
• 11: Enjoy warm or cold, for example as an aperitif, cut into small cubes.

Remarks

You can coarsely chop the olives before adding them to the dough, but it's not essential.
For the choice of grated cheese, Comté would be a natural choice, but let your own taste guide you.

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