Components

• 350 g Mediterranean stir-fry mix
• sun-dried tomatoes, carefully sliced
• 250 g flour
• 2 tsp baking powder
• 150 ml dry gewurztraminer
• 5 eggs, gently beaten
• 70 g hazelnuts
• 100 g Parma ham, sliced
• 125 g Parmesan cheese, grated
• 3 tablespoon olive oil
• newly ground salt and pepper, to taste
• cake type of 22 cm

Preparation

Preheat the oven to 175 ˚C.

Screen the flour and the baking powder into a big bowl. Make a hollow in the center and gather the white wine and gently beaten eggs.

Utilizing a whisk, blend the liquid and flour.

Mix all the veggies, nuts, Parma ham and Parmesan cheese and the olive oil through the batter. Season with salt and pepper.

Put the batter into the greased cake tin.

Bake the cake for 60 minutes in the preheated oven.

Take the cake out of the oven, enable to cut and cool into pieces.

Delicious served with a fresh salad.