Sun Dried Tomato, Olive, and Bell Pepper Cake with Goat Cheese


  • 3 1/2 Cup all-purpose flour + 1.5 Tb for greasing/lining the pan
  • 2 1/2 tsp sea salt
  • 1 1/2 tsp sugar
  • 2 tsp baking powder
  • 5 eggs
  • 1 Cup + 2 Tb whole milk
  • 2 Tb Bella Sun Luci extra virgin olive oil
  • 1 Cup buter, softened + 1 Tb not softened for greasing pan
  • 1 8.5oz Jar Bella Sun Luci Sun Dried Tomatoes, halves
  • 1 1/2 Cup black pitted olives
  • 1 Cup roasted red bell peppers
  • 1 log aged goat cheese
  • 1/2 Cup grated parmesan or other hard cheese
  • Serves 24


  • Preheat oven to 350º placing the rack in the center.
  • Grease and flour three 8x2 round cake pans.
  • Combine flour, salt, and baking powder. Set aside.
  • With an electric mixer blend eggs and sugar for 30 second on low.
  • Add the butter and olive oil. Then alternate adding milk and the flour mixture to the blender, until both is completely used.
  • Once mixture is completely blended, pour the batter into the three pans equally filling only the bottom of each pan.
  • Sprinkle each pan with 1/3 of the sun dried tomatoes, olives, bell peppers, and goat cheese.
  • Top with grated parmesan cheese and bake for approximately 25 minutes, or until a toothpick comes out clean.
  • Cool before moving to a wire rack.
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