Cornmeal cake with peppers and olives

Ingredients

For 1 serving

• Corn flour60 g
• Bell peppers1
• Black olives8
• Eggs1
• Reduced-fat milk80 ml
• Primo sale cheese40 g
• Extra virgin olive oil2 teaspoons
• Baking powder3 g
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 180 °C (conventional) and line a small tin with baking paper. Wash the pepper, remove the stalk, seeds and white membranes and cut it into roughly 1 cm dice.
2. Heat half the oil in a frying pan over medium heat and sauté the pepper for 6 minutes, until soft and lightly golden at the edges; let it cool slightly.
3. Meanwhile pit the black olives and slice them into rings; cut the primo sale cheese into cubes.
4. In a bowl beat the egg with the milk and the remaining oil, then add the cornmeal, baking powder and a pinch of salt and stir to a smooth batter.
5. Fold in the pepper, olives and cheese, pour into the tin and level it.
6. Bake at 180 °C for 25 minutes, until golden and a skewer inserted in the centre comes out dry. Let it cool for 5 minutes before turning out.