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multifunctional baking tin Wholegrain bread cake with basil


portion

1 cake

preparation

10 min.

baking time

60 min.
  • Pre-heat the oven to 385 °f.
  • Use a mixer or whisk to stir the eggs, salt, pepper, mustard, oil and milk until it has a smooth consistency. Set the mixture aside. Remove the fresh basil from the thick stalks and finely chop the leaves. Add the flour types and baking power to a bowl and mix. Add the basil strips, seeds, nuts and the cheese.
  • Stir thoroughly till a smooth, consistent mixture is achieved. Degrease the dish and pour in the mixture. Place in the oven and bake after 15 minutes turn down the temperature to 340 °f.
  • Cover for another 45 minutes. Check the cooking status (varies depending on oven type) with the tip of a knife. Remove from the dish and serve lukewarm or cooled as a side dish or bread or as a delicious savory cake!

If you don't have fresh basil take 2 tbsp. pesto from a jar. That is better than dried or frozen basil. In this case do not add the 1 tbsp. olive oil from the original recipe.

75 g wheat flour

75 g corn flour

10 tbsp. olive oil

5 tbsp. milk or soya milk

2 tsp. mustard

2 eggs

20 g pumpkin seeds

20 g sunflower seeds

20 g pine nuts (or almonds or hazel nuts)

50 g grated Gruyère or Emmental cheese

One bunch fresh basil

1 packet baking powder

½ tsp. fine salt

½ tsp. ground black pepper