This olive cake is a popular offering at aperos (drinks with nibbles) in southwest France. Known as cake aux olives, it is made from olive oil-laden batter packed full of jambon, cheese, whole almonds and copious amounts of pitted olives, cooked in a loaf tin and served warm. In France anything baked in a loaf tin, be it sweet or savoury, is called a cake, not a gateau.
Ingredients
| 2 cups | Flour |
| 4 | Eggs, at room temperature |
| ¾ cup | Olive oil, choose a quality one; virgin olive oil is ideal here (Main) |
| 1 Tbsp | Baking powder |
| ½ cup | Dry white wine |
| 1 cup | Olives, pitted, use any type (Main) |
| 1 cup | Emmental cheese, or use edam cheese, shredded or grated (Main) |
| ½ cup | Toasted almonds, whole; use up to ¾ cup |
| 2 slices | Jambon, use up to 3 slices as desired, or use diced proscuitto (Main) |
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Directions
- Heat the oven to 180C. Grease and line a 21 x 11 cm loaf tin or one of similar size. Alternatively, two smaller tins can be used.
- Sift the flour into a bowl and make a well in the centre. Beat the eggs and oil together and slowly pour into the well, stirring with a wooden spoon to make a thick batter. In a jug, stir the baking powder and white wine together until the powder is dissolved, and stir into the batter.
- Add the olives, cheese, almonds and jambon along with a good seasoning of pepper and a pinch of salt. Stir only until mixed. Transfer to the prepared loaf tin.
- Bake in the preheated oven for 30 minutes until golden, the cake has shrunk from the sides of the tin and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning out on to a cake rack.
