• 2/3 cup (100g) Edam cheese, cut into small cubes
• 1 cup (140g) Halloumi cheese, cut into small cubes
• 14 slices (80g) pepperoni salami, cut into small pieces
• 3 spring onions (65g), finely chopped
• 1/2 cup (100g) black olives, sliced, well rinsed and drained
• 1 cup (100g) sweet red pepper, finely chopped
• 2 tablespoons (5g) fresh basil, finely chopped
• 1 tablespoon (3g) fresh oregano, finely chopped
• 1/3 teaspoon freshly ground black pepper
• 4 eggs
• 2/3 cup (170g) sunflower oil
• 1 cup (250ml) milk
• 1 tablespoon (35g) tomato paste
METHOD
1. Preheat the oven to 180°C (fan-assisted) and grease and flour a round bundt pan (a pan with a hole in the middle).
In a large bowl, mix the flour with the cornflour. Add the Edam cheese, Halloumi cheese, salami, spring onions, olives, red pepper, basil, oregano, and black pepper. Mix well.
2. In another bowl, whisk the eggs very well until they become fluffy. Add the sunflower oil, milk, and tomato paste. Mix until combined.
Add the dry ingredients to the wet mixture and fold with a spatula until you have a light, fluffy batter.
3. Pour the 'Pizza Cake' batter into the pan and use a spoon to level the surface. Bake in the preheated oven for 50–55 minutes, until golden brown. To check if it's done, insert the tip of a knife into the cake; if it comes out clean, it's ready. Let the cake cool down. Run a knife around the edges and invert it onto a serving plate. Serve with a steaming coffee or hot chocolate.
