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Cake Provençal


Rate this recipe 4.5/5 (35 Votes)


  • 1 eggplant,
  • 1 green pepper,
  • 1 cup button mushrooms,
  • 2 cups of dried tomatoes,
  • 1/2 cup smoked bacon (cut in matchsticks)
  • 30 pitted black olives,
  • 3 1/3 tbsp white wine
  • 7 tbsp + 1 tbsp butter,
  • 2 1/4 cup flour,
  • 4 eggs,
  • 1 tsp of baking soda,
  • 1 tablespoon chopped parsley,
  • a tablespoon of olive oil,
  • 1/2 tbsp salt.


Servings 8
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Turn the oven on 400°F. Butter a cake mold well.

Cut the pepper in half, remove seeds. Cut eggplant into slices. Arrange on a plate and brown about 5 minutes. Peel the peppers. Cut the eggplant and peppers and reserve.

Glaze the bacon in a pan and reserve. Clean and cut mushrooms into strips. Sauté with olive oil 5 min. Cut the olives and dried tomatoes into pieces. In a bowl, combine flour, salt and baking soda. Incorporate the eggs one by one and then add the melted butter and white wine gradually. The dough should be smooth.

Add parsley, olives, bacon, eggplant, peppers, dried tomatoes and mushrooms. Pour into mixture into a pan. Cook 40 minutes. Check doneness with a knife (It should come out dry)

Let cool.

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Chef Tips and Tricks

VIDEO: Eggplant Hummus Toasties


  • Eggplant
  • Hummus
  • Coriander
  • Salt and pepper


Slice eggplant and chop coriander

Place sliced eggplant in toaster

Thoroughly mix hummus, salt, pepper, and coriander

Spread the mixture onto the toasted eggplant slice!

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