Medium
4-6 people
60 minIngredients:
200 g baby peas
250 g flour
100 g Grana Padano
100 g speck, cut into slithers
4 eggs
100 ml milk
1 sachet (7g) baking powder
Basil
80 ml Extra virgin olive oil
Salt
Preparation:
Blanch the peas in plenty of salted water for a few minutes, drain and cool off in cold water.
In a bowl, beat the eggs with a fork, add the extra virgin olive oil, milk and a pinch of salt.
Sift in the flour and the yeast while mixing first with a fork, then with a mixing spoon, until soft and smooth with no lumps.
Add the peas, grated Grana Padano and speck and mix well.
Pour the mixture into a buttered and floured baking tin and bake in a preheated oven at 180°C for 40-45 minutes.
Leave the cake to cool before removing it from the tin and slicing it.
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