A gluten free tomato mozzarella cake is a way to introduce gluten-free recipes to skeptics! The tomato and mozzarella combination is always a good idea for gatherings, picnics and other moments of conviviality! I made this preparation for my birthday buffet and this cake was a great success! Fluffy, light and above all gluten free, it has been devoured!
Gluten free tomato mozzarella cake
2 nature yogurts
1 tablespoon olive oil
150g of corn flour
50g of Maïzena (cornstarch)
1 teaspoon baking soda
a jar of dried tomatoes in oil
1 ball of mozzarella
Basil (fresh or dehydrated)
Flax seeds, sunflower (optional)
Preheat the oven to 180 ° C (rotating heat).
In a large salad bowl, break the eggs and beat them in an omelette. Add yoghurt and olive oil. Then pour cornstarch, cornflour and baking soda. Thoroughly homogenize the preparation.
Cut the dried tomatoes into slices. Cut the mozzarella into small cubes and put them in the dough. Mix well.
Place the mixture in a previously oiled cake tin. Sprinkle with flax seed and sunflower seeds.
Bake for 25/30 minutes. Let cool before unmolding.
To taste even with a good vegetable soup in winter!