Savoury cake with Sorriso & Amante

Preheat the oven to 190 °C and line a cake tin with baking paper

-Roast 6 Sorriso pointed peppers in the oven for 45 minutes at 180 °C, then leave to cool.
-Roast 2 bunches of Amante tomatoes in the oven for 20 minutes at 180 °C, then leave to cool.
-Roast 2 sliced red onions with 5 sprigs of rosemary and 4 cloves of garlic. Marinate this with some olive oil, salt and pepper. Roast for 30-40 min in the oven at 180 °C. Leave aside to cool.

Toast the pumpkin seeds for about 3 to 4 minutes. (Keep stirring the pan so they don’t burn)

Toast the flaked almonds until golden/brown

Clean the peppers, remove the seeds and skin

Mix together 3 eggs + 220 g self-raising flour

Bring the oat milk to a boil in a saucepan, then let it cool

Add the oat milk to the flour and egg mixture, mix with a whisk until completely smooth

Put the mixture in a food processor. Add 5 Sorriso pointed peppers, 8 Amante tomatoes plus the onion, garlic and rosemary mixture and whizz until smooth

Next, add a handful of toasted pumpkin seeds and 50 g grated mature cheese and mix with a spatula.

Turn out the entire mixture into the cake tin and put in the oven for about 45 to 50 minutes. After 50 minutes, sprinkle some more mature cheese on top of cake and put it back in the oven for 5 more minutes

Leave the cake to cool. Finally, garnish the cake with the remaining Amante tomatoes, flaked almonds and rosemary