For the dough
2 cups of milk (480 ml)
1 cup of oil (240 ml)
4 eggs
3 cups of wheat flour (360 g)
1 tablespoon of baking powder
4 tablespoons of grated Parmesan cheese
1 tablespoon of salt
For the filling
1 large can of sardines in olive oil (425 g), drained
4 tablespoons of olive oil
1 medium onion (100 g) chopped
3 cloves of garlic chopped
2 large tomatoes (340 g) chopped
1/3 cup of green pitted olives (60 g)
1 tablespoon of oregano
1 tablespoon of salt
For the dough
2 cups of milk (480 ml)
1 cup of oil (240 ml)
4 eggs
3 cups of wheat flour (360 g)
1 tablespoon of baking powder
4 tablespoons of grated Parmesan cheese
1 tablespoon of salt
For the filling
1 large can of sardines in olive oil (425 g), drained
4 tablespoons of olive oil
1 medium onion (100 g) chopped
3 cloves of garlic chopped
2 large tomatoes (340 g) chopped
1/3 cup of green pitted olives (60 g)
1 tablespoon of oregano
1 tablespoon of salt
Preheat the oven to 180°C (medium)
Grease a 19 cm x 31 cm refrigerator dish with oil and reserve
Prepare the dough: in a blender, beat all the ingredients until a homogeneous mixture is obtained. Reserve
Prepare the filling: in a large bowl, mix all the ingredients with a wooden spoon. Reserve
Place half of the dough in the prepared refrigerator dish, cover with the filling and spread the remaining dough on top
Bake in the preheated oven until golden brown (about 40 minutes)
Cut into squares of 6 cm
Transfer to a decorative plate and serve
361 calories per piece
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.
