Olive Cake

I love savoury cakes as appetisers or for picnics. They are extremely tasty and moist and will go with any wine, champagne or drinks.

This is one recipe I have been making for years and it always disappears as soon as it reaches the table.

For 6 – 8 people

  • 200 g flour
  • 75 g grilled peppers
  • 75 g green olives
  • 100 g of Comté cheese, or any other full flavoured cheese
  • 250 g yoghurt
  • 3 eggs
  • thyme
  • 1 tsp baking powder
  • 2 tbsp olive oil
  • salt, pepper

Preheat the oven to 225°C and butter a small cake mould.

Mix the eggs, flour, yoghurt and baking powder. Add the oil, thyme and season to taste.

Cut the olives and roasted peppers into slices and cut the cheese into small dices. Add these ingredients to the dough and pour into the cake mould.

Bake for 40 minutes in the oven.

Let it cool before taking it out of the mould, then serve cut into bitesized squares.

Tip This cake will keep for 48 h if well wrapped.

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