1-First Step: Measure out all your ingredients and set them on the counter this is your mise en place, making the process flow like a dream. Grab a large mixing bowl, a sheet pan, and preheat your oven to 350 degrees Fahrenheit it only takes a minute and sets you up for success.

2-Second Step: In the mixing bowl, combine the dry elements like the 200 grams of dry pasta (adapted as a base) with other dry ingredients to create the foundation. Mix them well to ensure even distribution, which helps the cake bake uniformly and avoids any surprises.

3-Third Step: Add the wet ingredients, such as the 2 tablespoons of olive oil and the minced garlic, into the bowl and stir until everything blends smoothly. This step builds the batter’s moisture and flavor, so take your time to get that perfect consistency it’ll look just right, I promise!

4-Fourth Step: Incorporate the 400 grams of canned tomatoes and the finely chopped onion into the mix, stirring to combine for that unique twist. Pour the batter into your greased sheet pan and smooth it out evenly this ensures a nice, even cake every time.

5-Fifth Step: Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean keep an eye on it around the 25-minute mark to prevent overbaking. Once done, pull it out and let it cool for 10 minutes on a rack.

6-Sixth Step: While the cake cools, prepare the topping by mixing the 150 grams of grated cheese with mint elements for that signature flavor. Spread it over the cake and add a dash of salt to taste for the final touch.

7-Final Step: Slice the cake into portions it’s ready to serve and enjoy! This yields about 4 servings, perfect for a smalleeeeee gathering, and the whole process takes roughly 30 minutes of active time. For more dessert ideas, check out our simple peach cobbler dump cake recipe on the blog it’s a crowd-pleaser too.