I make - Cake Salé with Basil, Cheddar and Pine Nuts

This cake salé simulates the flavor of pesto. Wonderful for aperitif, picnic or a light meal.

Cake salé with basil, cheddar and pine nuts

150 g gluten-free flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt (optional)
1 tablespoon sugar (optional)
3 eggs
45 ml oil
150 g plain yogurt (or 125 g milk)
100 g grated cheddar cheese
1/4 cup basil leaves, chiffonade cut
Optional add-ins total 1/3 cup: olives, cranberries, sun-dried tomatoes
2-3 tablespoons of pine nuts

Preheat oven at 180C. Grease and line a cake tin.

I use all-in-one method here because there is no gluten in my flour. In a mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Mix with a rubber spatula.

Make a well in the middle of the flour mixture, put in eggs, oil and yogurt. Mix everything well with an electric beater. When the batter is smooth, use a rubber spatula to mix in cheese, basil leaves and additional add-ins if using (I use olives and cranberries). Pour the batter into a cake tin. Scatter the pine nuts on top. Bake at 180C for 35-40 minutes or until a toothpick comes out clean. My cake is done at 38 minutes.

Cool to room temperature before serving.