{"id":4733,"date":"2026-06-15T09:36:38","date_gmt":"2026-06-15T07:36:38","guid":{"rendered":"https:\/\/sommerfoodle.com\/?post_type=recipe&p=4733"},"modified":"2026-06-15T09:36:39","modified_gmt":"2026-06-15T07:36:39","slug":"cake-tomate-feta-basilic-graines","status":"publish","type":"recipe","link":"https:\/\/sommerfoodle.com\/fr\/recipe\/cake-tomate-feta-basilic-graines\/","title":{"rendered":"Cake tomate-basilic-feta, avec du jus de tomate"},"content":{"rendered":"\n

C’est une de ces recettes qui na\u00eet d’un fond de placard et d’un r\u00e9frig\u00e9rateur qui r\u00e9clame un peu d’attention. Ce jour-l\u00e0, il restait un fond de jus de tomate (de tomates pel\u00e9es \u00e9goutt\u00e9es en conserve ). Et l’id\u00e9e m’est venue : et si je l’utilisais directement dans la p\u00e2te du cake, \u00e0 la place du lait et de l’huile ? J’avais du basilic frais sur le rebord de la fen\u00eatre, un bloc de feta dans le frigo, et des graines de tournesol dans le placard. Quarante-cinq minutes plus tard, le cake sortait du four avec une couleur orang\u00e9e magnifique et un parfum de pizza m\u00e9diterran\u00e9enne dans toute la cuisine.<\/p>\n\n\n\n

Ce cake tomate-basilic-feta est une variation directe de mon cake aux tomates s\u00e9ch\u00e9es et feta<\/a> : m\u00eame esprit, m\u00eame famille. Mais le jus de tomate dans la p\u00e2te change vraiment le r\u00e9sultat : moins gras, plus parfum\u00e9, avec une mie l\u00e9g\u00e8rement plus dense et color\u00e9e qui tient tr\u00e8s bien \u00e0 la d\u00e9coupe.<\/p>\n\n\n\n

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Pourquoi le jus de tomate remplace si bien le lait et l’huile<\/h2>\n\n\n\n

C’est la question que tout le monde pose quand je parle de cette recette. Le jus de tomate apporte trois choses simultan\u00e9ment : de l’humidit\u00e9 (comme le lait), un peu de corps (comme l’huile, dans une moindre mesure), et surtout une concentration de go\u00fbt tomate qu’aucune tomate fra\u00eeche ni s\u00e9ch\u00e9e ne peut \u00e9galer dans une p\u00e2te \u00e0 cake.<\/p>\n\n\n\n

Le r\u00e9sultat est un cake moins riche en mati\u00e8res grasses, mais qui n’a pas du tout la s\u00e9cheresse qu’on redoute. La feta, en fondant \u00e0 la cuisson, compense largement l’absence d’huile et apporte ce fondant qu’on cherche dans un bon cake sal\u00e9. C\u00f4t\u00e9 nutrition, c’est une version plus l\u00e9g\u00e8re que la version classique, sans sacrifier ni le go\u00fbt ni la texture.<\/p>\n\n\n\n

\n\n\n\n

Variantes pour adapter la recette<\/h2>\n\n\n\n

Version tomates s\u00e9ch\u00e9es + basilic :<\/strong> ajouter 60 g de tomates s\u00e9ch\u00e9es \u00e0 l’huile (bien \u00e9goutt\u00e9es et coup\u00e9es en morceaux) pour un cake encore plus charnu. C’est le pont naturel avec mon cake aux tomates s\u00e9ch\u00e9es et feta<\/a>, les deux recettes se compl\u00e8tent bien sur un plateau ap\u00e9ritif.<\/p>\n\n\n\n

Version sans gluten :<\/strong> remplacer la farine par un m\u00e9lange de farine de riz et de f\u00e9cule de ma\u00efs (ratio 70\/30). La texture est l\u00e9g\u00e8rement plus compacte mais tient tr\u00e8s bien \u00e0 la d\u00e9coupe.<\/p>\n\n\n\n

Graines alternatives :<\/strong> les graines de courge apportent plus de croquant et une note plus verte, visuellement contrast\u00e9e avec le rouge de la mie. Le s\u00e9same dor\u00e9 sur le dessus, en finition, donne un aspect boulangerie tr\u00e8s app\u00e9tissant.<\/p>\n\n\n\n

Version ap\u00e9ritif mini-cakes :<\/strong> diviser la p\u00e2te dans des moules \u00e0 muffins ou des mini-moules \u00e0 cake individuels. R\u00e9duire le temps de cuisson \u00e0 20-25 minutes. Format id\u00e9al pour un buffet ou un pique-nique.<\/p>\n\n\n\n

\n\n\n\n

Erreurs \u00e0 \u00e9viter<\/h2>\n\n\n\n

Utiliser un jus de tomate trop sal\u00e9.<\/strong> Certains jus du commerce sont d\u00e9j\u00e0 bien assaisonn\u00e9s. La feta apporte elle-m\u00eame beaucoup de sel : si vous combinez les deux sans faire attention, le cake peut \u00eatre trop sal\u00e9. Go\u00fbtez votre jus avant de l’incorporer et ajustez en cons\u00e9quence : ne poivrez qu’apr\u00e8s avoir \u00e9valu\u00e9 le sel global.<\/p>\n\n\n\n

Trop \u00e9mietter la feta.<\/strong> De gros morceaux de feta (1-1,5 cm) fondent partiellement \u00e0 la cuisson et cr\u00e9ent des poches cr\u00e9meuses dans la mie. Une feta trop finement \u00e9miett\u00e9e se dilue dans la p\u00e2te et dispara\u00eet. Gardez des morceaux g\u00e9n\u00e9reux.<\/p>\n\n\n\n

Ouvrir le four avant 35 minutes.<\/strong> La p\u00e2te avec du jus de tomate met un peu plus de temps \u00e0 se stabiliser qu’une p\u00e2te classique au lait. Si vous ouvrez trop t\u00f4t, le cake s’affaisse au centre. R\u00e9sistez \u00e0 la tentation.<\/p>\n\n\n\n

Oublier les graines sur le dessus.<\/strong> Ce n’est pas qu’une question d’esth\u00e9tique : les graines de tournesol pos\u00e9es sur la p\u00e2te avant d’enfourner cr\u00e9ent une cro\u00fbte l\u00e9g\u00e8rement croustillante qui contraste avec la mie moelleuse. Ne les incorporez pas toutes dans la p\u00e2te.<\/p>\n\n\n\n

D\u00e9mouler trop chaud.<\/strong> Laissez le cake reposer 10 minutes dans son moule avant de d\u00e9mouler. Un cake au jus de tomate est l\u00e9g\u00e8rement plus fragile chaud qu’un cake classique : il se tient mieux une fois un peu refroidi.<\/p>\n\n\n\n

\n\n\n\n

En conclusion<\/h2>\n\n\n\n

Ce cake est une bonne preuve que le r\u00e9frig\u00e9rateur vide peut \u00eatre une source d’inspiration. Le jus de tomate dans la p\u00e2te, c’\u00e9tait une id\u00e9e un peu hasardeuse au d\u00e9part \u2014 et c’est devenu ma version pr\u00e9f\u00e9r\u00e9e des deux. Plus l\u00e9g\u00e8re, plus color\u00e9e, plus parfum\u00e9e. \u00c0 refaire d\u00e8s que vous avez un fond de bouteille de jus de tomate qui attend.<\/p>\n\n\n\n

Vous l’avez test\u00e9 en version mini-cakes ou en cake entier ? Partagez votre r\u00e9sultat en commentaire et taguez @sommerfoodle sur Instagram. Et si vous l’avez appr\u00e9ciez, vous adorerez : le cake feta menthe \u00e9pinard.<\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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