Recette sans gluten proposée par: Victoria Cheneau
Type
Entrée
Pour 6
personne(s)
Cuissson
40M
Préparation
20M
Total
1H
Ingrédients :
Dans une jatte, fouetter les œufs entiers avec le lait et l’huile. Ajouter la poudre à lever et les farines. Bien mélanger.
Laver les poivrons et les détailler en petits cubes. Les incorporer à la pâte à cake sans gluten, avec la feta, les graines de pavot et quelques herbes de Provence. Saler et poivrer.
Verser la préparation dans un moule à cake huilé et fariné.
Cuire 40 minutes à 180°C. Vérifier la cuisson à cœur avec la pointe d’un couteau.
Laisser tiédir avant de démouler et trancher.
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