Even though it’s autumn, Milan is still in summer mood with warm temperatures… so I wanted to bake a cake with light ingredients…
I still have some pepperoni from the market last week and only had to go buy some fresh goat cheese.
Goat cheese and pepperoni cake
3 small or 2 medium pepperoni (red and yellow)
2 fresh goat cheese (150 gr.), if you don’t like goat cheese, you can use ricotta instead but you’d then have to ad a bit more salt to the preparation
300 gr. flour (I used whole-wheat organic, style on the healthy path as seen here…)
1dl white wine (if you don’t want to use alcohol, you can use 0.5dl water and 0.5dl of olive oil instead)
1/2 tsp. salt, pepper and oregano to taste
(you can also add some grilled zucchini in the preparation -I did because they were left over)
Preheat your oven at 180c. Cut the pepperoni into small cubes and fry them in little olive oil for 5min. (this is to remove the water), set aside and let cool.
Mix the flour, the eggs, the pepperoni, the goat cheese and the wine, salt, pepper and oregano.
Put in the oven for about 30min. (to check if your cake is ready, insert your knife in the middle of the cake, if it’s dry then your cake is done).
I served it as amuse-bouche for apéritif but it’s also delicious with a salad, bon appétit!