Camel milk and olive cake

Camel milk and olive cake

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Camel milk and olive cake

  • 1 round ass
  • 1 Cutting board
  • 1 pan
  • 1 Slicer
  • 1 Sieve
  • 1 Whisk
  • 1 Cake mold
  • Greaseproof paper
  • 160 g. Flour
  • 3 Pieces Eggs
  • 12 Cl. Liquid camel milk
  • 10 Cl. Extra virgin olive oil
  • 1 Sachet Baking powder
  • 150 g. Pitted olives
  • 1 Piece Red pepper
  • 1 g. Saffron powder
  • 2-3 Pinches Salt and freshly ground pepper
  1. Wash and seed the pepper

  2. Cut the pepper into small regular cubes

  3. Put the pan on high heat and add 5 cl of olive oil

  4. Add the diced peppers, brown them, remove from the heat and set aside

  5. Sift the flour into the bowl

  6. Add the yeast and mix

  7. Make a well and add the eggs then mix

  8. Add the camel milk, olive oil, powdered saffron, salt and powdered pepper

  9. Add the olives and peppers then mix

  10. Place the baking paper at the bottom and on the sides of the cake mold

  11. Add the appliance to the cake tin

  12. Put the oven at 180 ° C and put the cake in the oven

  13. Cook for 40 minutes

  14. To be enjoyed hot or cold

AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM

AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM

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French
cake

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