1/2 cup (100 g) black olives, sliced, well rinsed and drained
1 cup (100 g) sweet red pepper, finely chopped
2 tablespoons (5 g) fresh basil, finely chopped
1 tablespoon (3 g) fresh oregano, finely chopped
1/3 teaspoon freshly ground black pepper
4 eggs
2/3 cup (170 g) sunflower oil
1 cup (250 ml) milk
1 tablespoon (35 g) tomato paste
Method
Preheat the oven to 180°C (356°F), fan setting, and grease and flour a round bundt pan (with a hole in the center).
In a large bowl, mix the flour with the cornstarch. Add the Edam cheese, halloumi, pepperoni, spring onions, olives, red pepper, basil, oregano and black pepper. Mix well.
In a separate bowl, add the eggs and beat very well until light and fluffy. Add the sunflower oil, milk and tomato paste, and mix until smooth.
Add the dry ingredients to the wet mixture and gently fold with a spatula until you have a light, evenly combined batter.
Pour the “pizza” cake mixture into the prepared pan and smooth the surface with a spoon. Bake in the preheated oven for 50–55 minutes, until golden.
To check if it’s ready, insert a knife blade into the cake—if it comes out clean, the cake is done.
Allow the cake to cool. Run a knife around the edges, unmold, and turn it out onto a serving platter.
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