I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.
- 2 big or 3 small red peppers
- 3 eggs
- 150g/5,3oz flour
- 1 tablespoon of baking powder
- 13cl/4,3fl.oz milk
- 4cl/1,3fl.oz olive oil
- 60g/2,1oz green olives without seed
- 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)
Preheat the oven to 200°C.
Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.
Preheat the oven to 180°C/350°F.
Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.
Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.