Savoury pesto cake with sun-dried tomatoes

1. Preheat the oven at 180°C (th.6). Cut the sun-dried tomatoes into strips. Chop finely the basil.

2. Beat the eggs, the flour and the baking powder in a large bowl. Add salt and pepper. Pour the milk and the oil in and mix until you obtain a smooth batter.

3. Add the parmesan, the pesto, the sun-dried tomatoes and the basil. Pour it into a buttered and floured loaf pan, then bake for 45 minutes.

4. Check for doneness with a knife (it should come out clean). Leave the cake to cool before removing it from the mould. Serve warm or cold.

Photo credit : Sucré Salé