Mallorcan Chard Cake

A great cake recipe for any occasion:

1. warm lard slightly and chill again. Stir egg through. Sift flour with salt into a suitable bowl and press a well into it. Stir yeast and sugar in 120-140 ml warm water and let it dissolve. Pour the yeast water, lard (or oil) and the egg into the well, stir into the flour from the center and knead the whole into a soft dough. Cover and let rise at room temperature for 20-30 minutes.

In the meantime, clean and rinse the onions and cut into thin rings. Cut chard stems from stem, rinse and drain. Cut stems and leaves in half lengthwise, cut diagonally into narrow strips. Rinse parsley, shake dry and coarsely chop leaves. Place onion rings, chard and parsley in a large enough bowl, season lightly with salt and stir in 3 tbsp oil. Rinse bell bell pepper, cut in half, remove seeds and cut into strips. Cut olives from the stone. Rinse the tomatoes and cut them in half.

3. preheat oven to 225 °C. Brush a baking tray with oil. Knead the dough one more time, roll it out and spread it on the baking sheet. Spread the chard mixture evenly on it, top with bell pepper strips, tomatoes and olives. Season with bell pepper, drizzle with 3 tbsp. oil and bake in the middle of the oven for 30-35 minutes.

Cut the cake into pieces while warm and bring to the table with lemon wedges for drizzling.

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