Mizrahi Tomato Cake

Ingredients

In this adaptation, the traditional Paradajz kolač is transformed into a Mizrahi Jewish delight. The original recipe is enhanced with Mizrahi flavors, such as cumin and garlic, to create a unique fusion dish. Additionally, the cake is made savory instead of sweet, giving it a distinct twist that sets it apart from the original. We alse have the original recipe for Paradajz kolač, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 4 large tomatoes, sliced 4 large tomatoes, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 3 large eggs 3 large eggs
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, cumin, black pepper, and cayenne pepper.
3. 3.
   In a separate bowl, combine the minced garlic, olive oil, milk, and eggs. Whisk until well blended.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   Pour half of the batter into the greased cake pan and spread it evenly.
6. 6.
   Arrange half of the tomato slices on top of the batter.
7. 7.
   Repeat the layers with the remaining batter and tomato slices.
8. 8.
   Sprinkle the grated Parmesan cheese over the top.
9. 9.
   Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool for a few minutes before removing it from the pan.
11. 11.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are too watery, remove the seeds before slicing to prevent the cake from becoming soggy.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Parmesan cheese — For a vegan or dairy-free version, substitute with a dairy-free cheese alternative or omit it altogether.

Tips & Tricks

• Serve the Mizrahi Tomato Cake warm or at room temperature for the best flavor.
• Add a sprinkle of za'atar or sumac on top of the cake before baking for an extra burst of Middle Eastern flavors.
• Experiment with different herbs such as oregano or thyme to customize the taste according to your preference.
• Serve the cake as an appetizer or as a side dish alongside grilled meats or fish.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Slice the Mizrahi Tomato Cake into wedges and serve it as a delightful appetizer or a side dish. Pair it with a dollop of Greek yogurt or a fresh green salad to complement the flavors.

Presentation advice

Present the Mizrahi Tomato Cake on a beautiful platter, garnished with fresh basil leaves. The vibrant colors of the tomatoes and the golden crust will make it an eye-catching centerpiece for any table.