• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water and
knead to a dough. Put the pastry in the
fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in 1/2
teaspoon of chopped parsley.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's chees on
top and add the olives. Sprinkle 1/2
teaspoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
• Time in the appliance: 45 minutes
• Shelf position: 2
Cake
Almond Cake
Ingredients for the mixture:
• 5 eggs
• 200 g sugar
• 100 g marzipan
• 200 ml olive oil
• 450 g flour
• 1 tablespoon cinnamon
• 1 packet baking powder (approximately
15 g)
• 50 g chopped pistachios
• 125 g ground almonds
• 300 ml milk
Ingredients for the topping:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil
to the egg mixture.
Sieve the flour, cinnamon and baking
powder together, then mix the chopped
pistachios and the ground almonds into the
flour. Then carefully fold into the egg
mixture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
• Time in the appliance: 70 minutes
• Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush. Then leave to
cool. Mix together icing sugar, cinnamon
and hot water and spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
ENGLISH 34
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