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Culinary inspirations

Cheese and bell pepper cake.


200g Grand Gouda cheese
1 red bell pepper
100g black olives
200g wheat flour
3 eggs
2 teaspoons baking powder
100ml milk
100ml olive oil
2 teaspoons Provencal herbs


Rinse the pepper and clear the seeds. Cut it into strips and simmer in a little olive oil until softer. Halve the olives and add to the pepper. Leave to cool. Mix the flour with baking powder, add eggs, milk, olive oil, herbs, salt and pepper to taste. Mix everything well with a spoon. Add cubed Grand Gouda cheese (medium-sized cubes) to the mixture and mix in. Put alternating layers of mixture and pepper with olives into a baking tin lined with baking paper. The top layer should be the mixture. Bake for 45 minutes in an oven pre-heated to 200°C. Take the cake out of the tin when it is still warm. It tastes great warm, cold as well as with dip sauces and salads.

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