Delicious Sweet Roasted Peppers and Capers Cake

This cake is so good, you’ll have a hard time deciding whether it is a savory dish or a dessert.

Ingredients:

• 3 eggs

• ½ cup extra virgin olive oil (100 ml)

• 3 tablespoons of milk or plant-based milk (100 ml)

• 1 ½ cups all-purpose flour (200 g)

• 2 teaspoons baking powder (8-10 g)

• ½ cup roasted peppers (cut in thin stripes)

• 4 tablespoons capers

• 1 teaspoon dried thyme

• 1 sprig of fresh rosemary

• 1 teaspoon of salt

Instructions:

1. Preheat the oven to 180°C (350°F).

2. In a large bowl, mix the flour, the salt and the baking powder.

3. Add the eggs and the olive oil. Stir gently. Add the roasted peppers, the capers, and the thyme. Stir just enough to distribute the ingredients without overmixing.

4. Pour the batter into a greased or parchment-lined loaf tin or deep round tin (about 7 inches/18 cm diameter), when the dough has set a bit, insert the rosemary sprig and if you want, two thyme sprigs to add aroma.

5. Bake at 180 for about 30 minutes, then lower temperature to 160 for another 10 minutes or until a skewer inserted in the center comes out clean.

6. Allow to cool slightly before removing from the tin.

Serving suggestion:

This savory cake pairs beautifully with a fresh green salad