Bruno Albouze Olive Cake

Olive Cake

Yields8 ServingsPrep Time35 minsCook Time40 minsTotal Time1 hr 15 minsRating


 125 g Kalamata, or cured black olives
 10 g Anchovies
 15 g Olive oil
 3 g Thyme leaves & oregano
 10 g Orange zest (1)
Cake Batter
 200 g Eggs (4)
 15 g Brown sugar
 2 g Salt
 100 g Olive oil
 125 g Chardonnay, or milk
 250 g All-purpose flour, sifted
 10 g Baking powder, sifted
 60 g Tapenade
Olive Mixture
 180 g Castelvetrano olives, pitted
 180 g Kalamata olives, pitted
 180 g Cooked ham, cubed
 10 g Flour



Pick through all olives making sure not pits are left behind. Puree all ingredients in a food processor. Keep refrigerated for up to a month.

Cake Batter

In a stand mixer fitted with the whisk attachment, beat eggs, brown sugar and salt on hight speed until light and fluffy; about 3 minutes. Continue beating adding olive oil in thin stream. Add wine, and the sifted powders, on low speed. Transfer cake batter into a large clean container. Meanwhile, coat olives and ham with a tablespoon/10g of flour; fold olives mixture into the batter along with the tapenade. Fill up greased mold and bake.

Olive Mixture

Coat olives and ham with flour. It prevents them from sinking into the bottom when baking.


Bake at 400ºF/205ºC for 15 minutes. Lower the heat to 350ºF/180ºC and continue baking for 25 minutes more. Top cake with cheese and place under the broiler until it melts. Serve at room temperature. Refrigerated savory cake for up to 5 days. Enjoy!

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