Guest of the Table des bons vivant on Europe 1 Saturday, Guy Martin, chef at the gourmet restaurant Le Grand Véfour, offers you a convivial recipe to share during moments with friends. 

Ingredients (for 6 friends):

250g of flour 

1 packet of dry yeast

5 large eggs 

70 g parmesan cheese, shaved 

70 g of green olives with their kernel 

5 apricots in pieces 

30 g thinly sliced ​​capers

2 piquillos in pieces 

2 candied lemon, cut into cubes

50 g chopped fennel 

15 cl of oil 

20 cl milk 

5 to 10 g of powdered ginger

1 tsp. turmeric 

Production : 

Batter the eggs with the turmeric. While whisking, add 10 cl of milk and oil. 

In a bowl, combine the flour, baking powder and Parmesan cheese. Form a well and pour the device little by little while mixing. Add ginger, fennel, piquillos, candied lemons, apricots, olives and capers. 

Let the device sit for at least an hour. 

Preheat the oven to 180 ° C.

Relax the dough with 10 cl of milk and mix. Pour the dough into a pan (22 cm in diameter) previously buttered and floured. 

Bake for 40 minutes, monitoring the coloring of the cake. If the cake takes on colors too quickly, place an aluminum foil on top. To find out if your cake is baked, plunge the blade of a knife into it: it should come out dry.