Brazilian Tuna Cake

• 4 eggs
• 1 7/8 cups milk
• 1 cup olive oil
• 15/16 cup grated Parmesan cheese
• 1 3/4 cups corn starch
• 1 7/8 cups all purpose flour
• 13/16 teaspoon salt
• 1 tablespoon baking powder
• 1/8 tablespoon paprika
• 3 3/8 cups tomatoes cut into large pieces, if using cherry tomatoes they should be cut in half
• 11/16 pound canned tuna packed in olive oil
• 6 1/4 tablespoons balsamic vinegar
• 1 1/4 cups Parmesan
• salt
• pepper
• oregano
• spices

1. Preheat the oven to 180C.
2. Use a 26 to 28 centimeter cake pan, a springform pan would be best.
3. Line the bottom of the pan with wax paper and grease the sides.
4. Combine the eggs, milk, oil, parmesan cheese, cornstarch, flour, salt, baking powder, and the paprika, and beat until the batter is smooth. Pour the batter into the pan and add the filling on top, making it fall into the batter, otherwise it will remain on top.
5. Bake for approximately 30 minutes, making sure the cake bakes well in the center.
6. Remove the cake from the oven and serve.

eggs, milk, olive oil, parmesan cheese, corn starch, flour, salt, baking powder, paprika, tomatoes, tuna, balsamic vinegar, parmesan, salt, pepper, oregano

Taken from www.yummly.com/recipe/Brazilian-Tuna-Cake-530910 (may not work)