Bruno Albouze Olive Cake
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Olive Cake

Yields8 ServingsPrep Time35 minsCook Time40 minsTotal Time1 hr 15 minsRating

Ingredients

Tapenade
 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

Directions

Tapenade
1

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
2

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
3

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

Baking
4

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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