Wholegrain bread cake with basil
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SERVINGS
1 CAKE

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PREP IN
10 MIN.

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COOK FOR
60 MIN.



INGREDIENTS

75g wheat flour
75g corn flour
10 tbsp. olive oil
5 tbsp. milk or soya milk
2 tsp. mustard
2 eggs
20g pumpkin seeds
20g sunflower seeds
20g pine nuts (or almonds or hazel nuts)
50g grated Gruyère or Emmental cheese
One bunch fresh basil
1 packet baking powder
½ tsp. fine salt
½ tsp. ground black pepper

HOW TO MAKE IT

  1. Pre-heat the oven to 200°C.
  2. 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.
  3. 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 170°C.
  4. 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!

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