Preparation : 15 min - Baking : 50 min
* 7 oz of Saint Agur
* 3 eggs
* 7 oz flour
* 1/2 packet of baking powder
* 1/3 cup of sunflower oil
* 1/2 cup of milk
* 20 sundried tomatoes marinated in olive oil
* 1.76 oz of pine nuts
* Salt, pepper to taste
Preheat your oven to 410 °F. Sieve the flour and the baking powder in a bowl. Dig a hole in the center to add the eggs and the oil. Pour in the milk and mix well (but don’t over mix). Add the Saint Agur cheese, the pine nuts and the sundried tomatoes (sliced into smaller pieces).
Pour into a nonstick cake mold, or butter and lightly flour sides of the pan and put in the oven 50 minutes. To check if the cake is done, stick a toothpick into the center of the cake. If it comes out dry, it is done.
Let it cool before taking the cake out of the pan.
Serve with shallots and young spinach.