It might take a little time to make this cake but it is worth it because the result is more than simply delicious! Tear and share this amazing cake and enjoy with your friends…

Serves 8 Prep. time: 30′ + 70′ waiting Cooks in: 1:10′ Ready in: 1:40′

For the cake
60 g butter
140 ml beer
360 g flour, sifted
60 g whole wheat flour, sifted
2 tbsp icing sugar
2½ tsp active yeast
2 tsp salt
2 large eggs

For the stuffing
4 medium tomatoes, quartered
2 medium onions, quartered
2 tbsp brown sugar
1 tbsp fresh thyme, finely chopped
5 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
½ tbsp sweet paprika
½ tbsp oregano
200 g anthotyro or other soft fresh white cheese, crumbled
100 g graviera cheese or gruyere, grated
salt, pepper

Method
Step 1
For the cake: In a frying pan add butter and 60 ml beer and stir until butter melts. Remove pan from heat and stir in remaining beer. Wait until mixture becomes lukewarm.

Step 2
In the bowl of your stand mixer combine all flour, sugar, yeast and 2 tsp of salt. Attach the dough hook to the mixer and beat on low speed while adding beer mixture gradually. When flour is wet add eggs gradually beating until incorporated, for 3-4 minutes. Transfer dough in an oiled bowl, cover with foil and set aside in a warm, draft-free place to rise until doubled, for 30-40 minutes.

Step 3
For the stuffing: Preheat oven at 180C/fan. Place tomatoes in a baking dish with onions, sprinkle with sugar, salt, pepper, thyme, oregano and paprika. Drizzle with oil and vinegar, toss and bake for about 30 minutes until veggies soften. When a little cool remove tomato skin. Drain veggies and mash a little in a bowl using a fork.

Step 4
Oil a loaf tin 25x13cm. Roll out dough on your working surface using a rolling pin giving it a rectangle shape (50x30cm).

Step 5
Sprinkle veggies on top of the dough along with anthotyro cheese and cut in 5 stripes (preferrably10x30cm each). Sprinkle each stripe with graviera cheese and place one stripe on top of the other. Then cut in 7 pieces.

Step 6
Place loaf tin standing up. Place 7 pieces very carefully one on top of the other. Place the tin down, cover with foil and allow to double in size for 45 minutes. Bake at 170C (preheated) for 35-40 minutes until nicely colored and risen. Allow to cool for 10 minutes before serving.

Photo George: Drakopoulos – Food styling: Tina & Olivia Webb

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