Potato and sun-dried tomato cake

Dairy-free, vegetarian.

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Bonjour and welcome to recipe no. 7.

This potato cake, in its plain version, is your foundation. From there, let your imagination speak: sun-dried tomatoes bringing their sunshine, parmesan or comté lending character, black olives awakening the palate, tuna for a maritime version, or onions for their mellowness... It bends to all your desires and comes to life in no time.

It will be your faithful companion those evenings when time is lacking but the desire to eat well remains. You can also bring it to your aperitif tables, your friends will remember it. And if “minots”¹ dwell in your house, slip a piece into their lunchbox. They'll quickly understand why.

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Potato and Sun-Dried Tomato Cake

Cake à la pomme de terre et aux tomates séchées

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Ingredients

For a 24 cm loaf pan:

• 3 eggs

• 150 g flour

• 1 packet of baking powder (11 g)

• 8 cl olive oil

• 4 potatoes (400 g)

• About 20 sun-dried tomatoes

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Instructions

1. Preheat your oven to 200°C (390°F).

2. Beat 3 eggs, then add 150 g of flour, 11 g of baking powder, and 8 cl of olive oil. Mix well.

3. Peel 4 potatoes and grate them directly into the batter. Add salt and pepper, then mix again.

4. Slice the sun-dried tomatoes (set aside 4 for decoration) and fold² the rest into the batter. Mix thoroughly.

5. Pour the batter into a loaf pan, arrange the 4 reserved sun-dried tomatoes on top, and bake for 45 minutes.

Keep an eye on it: if the top browns too quickly, cover it with aluminum foil to prevent burning. Check for doneness with a knife: insert it into the center of the cake: if it comes out clean, it’s ready! If not, bake a little longer.

This cake is delicious warm or cold.

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Kitchen Secrets

I also loved the potato and onion version of the cake:

1. Finely slice an onion.

2. Sauté it in a pan with a knob of butter (about 10 to 20 g).

3. Fold it into the batter instead of the sun-dried tomatoes.

The potato and cheese version, as well as the one with olives, is also absolutely worth trying.

Store in the fridge, well wrapped.

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Thank’s for reading, let me know what you thought in the comments!

1. The word minot (singular - here the "T" is silent) and minots (plural) is a familiar term of Provençal origin (mainly used in Marseille), which simply means child or kid. A minot refers to a little boy, and a minotte to a little girl. Originally, it’s an affectionate word used to talk about children with tenderness or warmth. However, it can also be used without any affectionate connotation.

2. To fold in (incorporer, in French) means to gently incorporate an ingredient into a mixture without deflating it, keeping the texture light and airy.