Savory Olive Cake

Filed in archive Recipes on August 27, 2008

As the intense heat of the summer begins to subside and our little house cools down, we start asking friends around for apéritifs and dinner again.

This moist, savory Cake aux Olives is a hit every time I serve it. Cut into little cubes, it makes great nibbles to serve with drinks.



While black olives are traditional in the French olive cake, you can use pitted green olives or a combination.

Domaine Saint Luc's Cake aux Olives
8 servings
from The Paris Cookbook by Patricia Wells

4 tablespoons flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
4 large eggs, lightly beaten
3 ounces (1 cup) freshly grated Parmigiano-Reggiano or Swiss Gruyère cheese
1 scant cup black Nyons olives, pitted and halved lengthwise
1 tablespoon extra-virgin olive oil
About 1 cup homemade Tomato Sauce (optional)

1. Butter a 6-cup loaf pan (preferably nonstick) and set it aside.
2. In a large bowl, combine the flour, baking powder and salt, and stir to blend. Slowly add the eggs, whisking to incorporate. Whisk in the milk, cheese, olives and oil. Set aside for 2 hours to allow flour to absorb the liquids (making for a lighter cake).
3. Preheat the oven to 425 degrees F.
4. Stir the batter to blend once again. Pour the batter into the prepared loaf pan. Place in the center of the oven and bake until firm and golden, about 30 minutes. Serve at room temperature, sliced and cut into cubes. Or to serve as a first course, slice and serve with fresh tomato sauce.