FRIJE

Instructions

• 1.   Preheat the oven to 350°F (180°C). Grease and flour a loaf pan (unless using a silicone one), and refrigerate.
• 2.   Wash and dry the cherry tomatoes. Cut them in half, sprinkle with fine salt, and let them drain for a few minutes in a colander.
• 3.   Cut the feta into cubes. Drain the sun-dried tomatoes and cut them into pieces. Separate the basil leaves and finely chop them.
• 4.   In a mixing bowl (or the bowl of a stand mixer), combine the flour, a pinch of salt, and the baking powder. Add the eggs, start mixing, then gradually pour in the oil and milk.
• 5.   Gently fold in the feta, basil, tomatoes, and half of the pumpkin seeds. Pat dry the cherry tomatoes with paper towels and gently mix them into the batter.
• 6.   Pour half of the batter into the loaf pan, spread a layer of tapenade on top, then pour the remaining batter. Sprinkle the remaining pumpkin seeds on top.
• 7.   Bake for about 40 minutes, checking for doneness by inserting a knife blade into the center of the cake - it should come out slightly moist. Let it cool and then remove from the pan.

Notes & Suggestions

• Source: https://www.marieclaire.fr/cuisine/cake-tomates-feta-et-graines-de-courge,1192501.asp