For the dough
2 cups of milk (480 ml)
1 cup of egg (240 ml)
4 eggs
3 cups of all-purpose flour (360 g)
1 tablespoon of active dry yeast
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
For the filling
1 large can of sardines in oil (425 g), drained
4 tablespoons of oil
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
2 large tomatoes (340 g) finely chopped
1/3 cup of pitted green olives (60 g)
1 tablespoon of oregano
1 teaspoon of salt
For the dough
2 cups of milk (480 ml)
1 cup of egg (240 ml)
4 eggs
3 cups of all-purpose flour (360 g)
1 tablespoon of active dry yeast
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
For the filling
1 large can of sardines in oil (425 g), drained
4 tablespoons of oil
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
2 large tomatoes (340 g) finely chopped
1/3 cup of pitted green olives (60 g)
1 tablespoon of oregano
1 teaspoon of salt
Preheat the oven to 180°C (medium)
Grease a 19 cm x 31 cm baking dish with oil and reserve
Prepare the dough: in a blender, blend all ingredients until smooth. Reserve
Prepare the filling: in a large bowl, mix all ingredients with a wooden spoon. Reserve
Place half of the dough in the prepared baking dish, top with the filling and cover with the remaining dough
Bake in the preheated oven until golden (about 40 minutes)
Cut into squares of 6 cm
Transfer to a decorative plate and serve
361 calories per serving
Note: You can prepare this cake the night before
Let it cool, wrap in plastic film, and reserve in the refrigerator
Reheat in the oven before serving.
