Gluten-free almond cake with Toma’chef tomatoes
Gluten-free almond cake with Toma’chef tomatoes
Ingredients for 4 people
- 250g almond flour
- 5 tablespoons of olive oil
- 2 tablespoons water
- 1 tablespoon chives finely chopped
- 1 teaspoon garlic powder
- 350g ricotta
- 1 tablespoon Greek yoghurt
- 30g parmesan
- 2 tubs of Toma'chef tomatoes
- Dried oregano
- 1 bag of watercress
- Pepper and salt
- 1 handful of basil
Preparation
- Cut the Toma'chef tomatoes in half and place them in a baking dish with the seeds facing up. Sprinkle with some olive oil, oregano, pepper and salt. Place in a for-heated oven at 140 degrees for 20 minutes.
- Mix the almond flour with the olive oil (5 tablespoons), water and garlic powder. Mix well by hand or food processor. At the end, mix in the chives.
- Fill a cake tin with the dough (about ½ cm thick) and poke holes in it with a fork.
- Put it in a for-heated oven at 200 degrees for 15-20 minutes.
- Let it cool in the cake tin.
- Mix the ricotta with the parmesan and Greek yoghurt. Season well with salt and pepper and add chives and oregano as desired.
- Fill the pie tin with this and place the Toma'chef tomatoes on top.
- Finish off with some basil and watercress.
Why
this tomato?
Our Toma’chef line includes a number of different varieties of tomato, each of which is unique on account of its shape and flavour. We are happy to showcase this range of unique varieties to culinary value seekers.
This selected range is only available in limited quantities. These varieties are grown in our greenhouses on only a limited scale, and are only brought to the market when the specific characteristics are just so!
It’s a varying selection of special flavours, colours and shapes.