Most of you might think of this as a summer recipe, but I promise you, this cake is just fine in winter as well. I love dried tomatoes and I love olives, so the combination of the two seemed just perfect to me. I tried a few recipes of this combination but only when we had our annual pre-Christmas gathering with some of my friends, I asked my friend Carole to share her recipe with me. The first time I tasted them was when she brought them to the new year’s party last year. I baked a few savory cakes, but this one is the very best. So I begged her to share the recipe with me, and here it is!!! Finally.
The more you care picking good products the more the result will be outstanding. This is why I promised myself I would not just take ordinary dried tomatoes and olives from the local supermarket but to go to the market. So I got up early in the morning and went to town. And there they were, the fresh products. I think I already mentionned it several posts before, but the markets are definitely something I miss about Aix-en-Provence.
This savory cake also seems a nice solution for a lighter lunch to bring to the office. I haven’t figured out just yet what suits me best during my lunch breaks in order to be replet and not to eat too heavy meals. I already found out that the Luxembourgish Kniddelen don’t push your afternoon concentration very far. But I’ll let you know how it works with this one. Maybe a nice rocket salad would be perfect as a side dish. Otherwise, as an appetizer when you have guests, the cake already succeeded their first test. I was invited to a dinner yesterday night, and I brought some mini loaves, and they were gone quite quickly.
Dried Tomato Olive Cake
Ingredients
- 200 g flour
- 100 g corn flour
- 2 1/2 ts baking powder
- 40 g grated Parmesan
- 2 eggs
- 100 ml olive oil
- 350 g buttermilk
- 250 g dried tomatoes
- 170 g black olives
- 1/2 basil bundle
- 50 g pine nuts
Instructions
- Preheat the oven to 170°
- In a large bowl whisk together the flour, the corn flour, the Parmesan and the baking powder.
- In another smaller bowl whisk the eggs, the oil and the buttermilk.
- Cut the olives and the dried tomatoes into small pieces.
- Now you can pour the liquid ingredients to the dry ones and mix for 2 minutes.
- Finally add the olives, basil, the pine nuts and the dried tomatoes and mix again.
- Now you can pour the dough into the molds of your choice. Mini loaves, muffins or even a big cake mold.
- Bake for 30 minutes. (if you choose a normal sized loaf, bake at least 50 minutes – check with a toothpick if the cake is done)
- Enjoy!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
