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Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes

Roma tomato and basil pesto cake

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

15 Roma tomatoes
Olive oil
240 g flour
2 t baking powder
6 free-range eggs
6 free-range eggs
1 cup milk
250 g basil pesto
320 g Parmesan cheese

Method

Preheat the oven to 140ºC.
Halve and season Roma tomatoes, then drizzle with olive oil and slow-roast in the oven for 2 hours.
Remove and allow to cool. Increase the oven temperature to 180ºC.
Combine flour and baking powder. In a bowl, beat eggs then lightly mix the flour mixture into the egg mixture.
Add milk and basil pesto, and stir through. Fold half the tomato into the mixture then stir through grated Parmesan cheese.
Spoon into a greased, medium-sized, Teflon-coated loaf pan.
Bake for 50 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool before removing from the pan.
Top with the remaining tomato and garnish with fresh basil leaves.
Best eaten on the day.

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Roma tomato and basil pesto cake

Roma tomato and basil pesto cake

Ingredients

Method