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    Non-alcoholic “Pesto” Sage Cocktail and Savoury Cake with Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T4100 min


    • 150 g Grana Padano Riserva
    • 150 ml milk
    • 250 g flour
    • 3 eggs
    • 50 g pitted black olives
    • 100 g oil-packed sun-dried tomatoes
    • 2 tablespoons extra virgin olive oil
    • 8 g dry brewer’s yeast
    • 1 teaspoon sugar
    • salt & pepper


    STEP 1

    In a mixer, combine milk, eggs, sugar, oil, yeast, flour and grated Grana Padano Riserva. Mix well until the dough is soft and evenly combined. Let it rest for 1 hour to rise. 

    STEP 2

    Once the dough has risen, add the olives and drained sun-dried tomatoes, salt and pepper, and mix together well. Transfer the dough to a plumcake mould and bake for 20-25 minutes in a preheated oven at 180 °C.

    STEP 3

    Let it cool before taking it out of the oven. Serve garnished with basil leaves and with a glass of a non-alcoholic muddled sage cocktail.



    1 bunch sage
    3 teaspoons cane sugar
    10 cl tonic water
    1 lemon (juice)
    lemon zest (optional)


    Put 3 teaspoons of cane sugar and a few sage leaves in a glass. Crush everything with a pestle and add the lemon juice. Fill the glass with crushed ice, add tonic water and serve garnished with lemon zest.