Pre-heat the oven to 280F / 140?C.
Drizzle tomatoes with olive oil and salt and pepper to taste. Slow-roast in the oven for 2 hours. Remove and allow to cool.
Increase oven temperature to 350F / 180?C.
Combine flour and baking powder. In a seperate bowl, beat eggs. Lightly mix flour mixture into eggs. Add milk and pesto, and stir through. Fold half the tomato into the mixture, then stir through the parmesan cheese.
Spoon into a greased, medium sized, Teflon-coated loaf pan. Bake for 50 minutes or until a skewer comes out clean. Remove from the oven and allow to cool before removing from the pan.
Top with the remaining tomato & garnish with fresh basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cake (2782g)|
|Recipe Makes: 1|
|Calories from Fat: 1218 (39%)|
|Amt Per Serving||% DV|
|Total Fat 135.4g||180 %|
|Saturated Fat 67.2g||336 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 1555.5mg||479 %|
|Sodium 6161.2mg||212 %|
|Potassium 5523.5mg||145 %|
|Total Carbohydrate 275.8g||81 %|
|Dietary Fiber 28.6g||115 %|
|Sugars, other 247.2g|
|Protein 203.9g||291 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3109
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