Savoury Olive Cake
Today we’re sharing a delicious recipe made of Provençal ingredients that will be perfect for your aperitif and a glass of Rosé (or 2!).
- 100 g Nyons olives pitted
- 150 g Plain Flour
- 2 Free range eggs
- 4 tbsp double cream
- 4 tbsp Extra virgin olive oil
- 1/2 tsp chopped rosemary
- 1/2 tsp chopped thyme
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Baking Powder
Preheat your oven at 180°C
Grease the base and line a loaf pan
In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.
Add the thyme, rosemary, cream and oil. Use a sieve to add the flour and baking powder to the mixture.
Put in the oven and bake for about 40 minutes. To check if the cake is ready, insert a skewer in the center of the cake. It should come out clean.
Leave to rest for about 5 minutes in the tin before turning out on a wiring rack to cool.