This is a cookbook I picked up on the spur of the moment at a Provence food fair in Arles. Intrigued by the title "The Cuisine of B&B's in Provence" I was curious to see what people who most of the time are not trained chefs prepare for their guests. To cut a long story short: I wish we had more restaurants around here that would cook like these hosts do! Delicious Provençal dishes like Soupe au Pistou, Zucchini Flowers filled with Basil, Lamb Carpaccio, Fougasse, Tellines à la Carmaguaise, Brandade de Morue, a traditional Daube or a truffled Brie make the most of our regional produce and specialities. Looking for an apéritif offering I decided on the recipe for "Cake aux tomates confits, aux capres et au basilic" - what you and I would call a savory loaf or a bread in France is inexplicably called a cake. This is a recipe from the table of Mas Silazac near Draguignan in the Var, which is run be Anne et Bruno Cazalis.
A Cake, not a Bread
You need 200 g of semi dried tomatoes (tomates confites), 200 g flour, 3 eggs, 15 g baking powder, 10 cl milk, 100 g grated Gruyère cheese, 50 g capers, 2 handful of chopped basil, 10 cl olive oil , salt and pepper.
Mix all ingredients except for the tomatoes, capers and basil into a smooth dough. Add the rest of the ingredients and fill into a buttered and floured loaf tin. Bake for 45 minutes at 180C/350F
A recipe that couldn't be simpler or more delicious. I cut the slices into four parts - moist and savoury finger food that was devoured by my guests. To be repeated.
Semi dried Tomatoes, Capers and Basil are the Key Ingredients