Savoury onion and tomato confit cake

1. Preheat oven to 180°C (th. 6). Peel and slice the onions. Brown slightly in a pan with butter. Drain the tomato confit and cut into small pieces.

2. In a bowl, mix the flour and baking powder. Dig a hole and break the eggs. Whip with a fork or a whisk, starting from the center. Add salt and pepper, and add oil and warm milk.

3. Mix until a smooth texture, then add the gruyère grated cheese, the chopped onions and tomato confit pices. Mix again.

4. Butter a loaf pan and pour the mixutre. Bake for 45 minutes. You can serve, hot or cold, with a green salad.

Photo credit: Sucré Salé