Salty cake with olives and tomatoes

Salty cake with olives and tomatoes

Difficulty: Easy
Cost: Economy
Preparation time: 60 minutes
Cooking time: 40 minutes
Servings: 6 people


  • 500g of tomatoes
  • 250g of flour
  • 100g of butter
  • 100g of Sliced Ripe Olives Maçarico
  • 2 garlic cloves
  • 5 large eggs
  • 0.5dl milk
  • 1 tablespoon baking powder
  • oregano q.b.
  • spreadable margarine
  • flour for sprinkling
  • vegetal paper

Method of preparation:

  1. Start by washing and arranging the tomatoes, peel them, cut them in half, remove the pevides, cut them into cubes and let it drain. Then drain the Sliced Ripe Olives Maçarico on the Bream Twig. Peel and finely chop the garlic cloves.
  2. Grease an English cake with butter, line with greaseproof paper, sprinkle with margarine and sprinkle with flour. Turn the oven 180 degrees.
  3. Pour the margarine in a bowl, add the milk and the eggs and beat very well. Then add the flour with the yeast, gradually and beating very well. Then add the tomatoes, the olives, the garlic and a few chopped oregano and mix very well.
  4. Pour the previous mixture into the shape and bake for about 40 minutes or until cooked.
  5. Remove from the oven, unmold, allow to cool and serve cut into slices.


Source: TeleCulinária