When you are using puréed tomatoes with tomato chunks, put in a blender to make it smooth.
Add the eggs, cheese, and olive oil into a bowl, and mix well with a whisk.
Sift the cake flour and baking powder, add 1/3 of the flour mixture to the bowl, and mix with the whisk.
While the mixture is still floury, add 1/2 of the puréed tomatoes, and mix well with the whisk.
Add 1/3 of the original amount of dry ingredients, the remaining puréed tomatoes, and the remaining 1/3 of the dry ingredients in that order, then mix well with a spatula from the bottom of the bowl.
Pour the batter into the pan, lightly tap it to flatten the surface, and bake in the oven for 35-40 minutes at 180℃.
When it's nicely browned, it's ready to be served!
It's crispy on the outside and has light texture since it's made with olive oil.
Story Behind this Recipe
I created this recipe because I wanted to make a savory bread/cake using tomatoes. I used half tomato juice and half tomatoes from a can of whole tomatoes, and blended these ingredients together in a blender. I made a simple pound cake that has a savory taste from the Parmesan cheese.
It's an easy bread/cake that only requires mixing in a bowl. It has a very light texture since it's made with olive oil. I strongly recommend using freshly grated Parmesan cheese It's also a great idea to sprinkle the cheese on top and bake!