Such a shame my olive tree didn't provide me with any olives this year. After lots of Spring rain, the tree was covered in blossom and I had high hopes for the harvest. But the weather Gods had other plans, and a hail storm in December either knocked down or bruised my precious fruit. I checked the remaining ones on the tree a few weeks ago, but sadly they were all pitted and bruised and no good for pickling. Next year maybe...
full of the tangy taste of olives! |
Makes 1 large loaf
ingredients:
300g. plain flour
1 tsp baking powder
4 eggs, lightly beaten
140 mLs olive oil
160 mLs white wine
2 tbs black olive tapenade
200g. Gruyère, grated
40g. small black olives, pitted and chopped
50g. leg ham. chopped
ground black pepper to taste - I used about 10 turns of the mill
1/4 tsp cayenne (optional)
Method:
Sift the flour and baking powder into a large mixing bowl
Make a well in the middle; add the eggs, olive oil and wine
Stir in gently with a wooden spoon till just combined - it doesn't matter if you can see a bit of flour here and there
Fold in all the other ingredients - gently! Don't overmix
Spoon the mixture into a lightly greased loaf tin, lined with baking paper on the bottom
Bake at 180C for an hour or till a cake skewer comes out clean from the middle
Let it rest in the tin for 5 minutes then flip it out onto a wire rack
Serve warm or at room temp; great the next day slathered in butter
Notes:
Be adventurous here: try green olive tapenade and green olives
I didn't have Gruyère so I used 100g. of Jarlsberg and 100g. of extra sharp Vintage
Buy a good quality tapenade or make your own; I made some for this loaf. Recipe coming up next week on the blog
ingredients gathered |
eggs olive oil and wine go into the flour |
gently fold in the other ingredients |
spoon into a greased and lined loaf tin |
looking very edible after an hour in the oven @ 180C |
cool on a wire rack |
cheesy and tangy and lots of olive flavour |
my olive branch doodle |
This looks delicious, Sherry. As soon as I work out how to use my oven, I'm going to make one. Or maybe I can try to cook it in my frying pan...
ReplyDeleteThanks scribbler. It is tasty and will last for a few days in an air tight container.
DeleteWhat an intriguing sounding cake Sherry! Would be great for an afternoon tea :D
ReplyDeleteYes indeed Lorraine. Lots of butter and it's good to go.
DeleteThis looks so savoury and delicious Sherry! Lovely washed down with some wine on the side :)
ReplyDeleteIt makes a great snack Jem Delicious with butter.
Delete