Le Cake »Méditerranée«


75g / 3 oz Protein Flaxseed Flour
75g / 3 oz brown rice flour
5g / ¼ oz double-acting baking powder 
2 tbsp potato starch
3 eggs 
12 cl. / ¼ cup of reduced-fat milk
12 cl. / ¼ cup of BIO PLANÈTE Olive Oil 
100g / 3½ oz pitted green olives, sliced
40g / 1½ oz sun-dried tomatoes in oil, cut into pieces
1 tbsp poppy seeds
1 pinch of salt 
2 pinches of pepper


Preheat oven to 180°C / 350°F. Drain sun-dried tomatoes and olive slices and place to one side. Mix the flour, baking powder and starch. Beat eggs, add warm milk and oil. Mix well. Gradually stir in the flour mixture. Season with salt and pepper. Add sun-dried tomatoes, olives, poppy seeds. Grease loaf pan. Fill with mixture. Bake for 40–45 minutes at 180°C / 350°F. Loaf is ready when an inserted knife comes out clean. Leave to cool before removing from the pan.