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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 6 servings |
||
| Calories 268 | ||
| Calories from Fat 154 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.1g | 26% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 163mg | 54% | |
| Sodium 596mg | 24% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 16.7g | 5% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.0g | ||
| Protein 12.2g | 24% | |
Chic and Cheerful - Savoury French Olive, Cheese and Onion Cake
By: French Tart
Jul 27, 2008
The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.
SERVES 6 -8 , 1 loaf or 6 small mini loaves
Ingredients
- 2 tablespoons olive oil
- 1 small onion, halved and finely diced
- 100 g plain white flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, lightly beaten
- 200 ml milk
- 100 g finely grated gruyere
- 100 g green olives, pitted and halved
Directions
1
(These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins.).2
Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.3
Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake.4
Preheat the oven to 220C,450F, gas mark 7 and grease 6 mini loaf tins (see above), or one large loaf tin. Give the batter a good stir and divide between the tins.5
Bake at the centre of the oven for 15 - 20 minutes for the 6 mini loaf tins, or 20-30 minutes for the large loaf - or until firm and golden. Leave to cool.6
When cold, turn out of the tins and wrap or store in an airtight tin. These savoury cake/s freeze very well in slices or as 1 whole or 6 mini loaves.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: shhthisisjanelle
On Dec 8, 2008
Made this to go along with an ambitious 7 course meal for my friends. They loved it! Neither the texture nor the flavor, which were both wonderful, were what anybody was expecting (sort of the theme to my meal), which made it all that much better!
From: Luschka
On Oct 29, 2008
This delicious and relatively simple bread was a real treat with a nice thick winter stew. I think next time I will add slightly less milk as it was a bit too moist and I had to leave it in the oven for almost an hour, but it was very tasty and we enjoyed it (and again for breakfast with coffee!)
From: Dreamer in Ontario
On Aug 31, 2008
Excellent little savoury cakes. They're exactly as described. I used my flower shaped tins and made 6 small cakes. I followed the recipe as it was written. The recipe was easy to follow and quite quick to make.
From: Karen Elizabeth
On Sep 25, 2008
An excellent savoury cake/bread.. I made it as a loaf, and I think I used slightly too large a loaf pan, not giving it the opportunity to rise as it would have. Next time I'll use a smaller pan, OR take this as an excuse to buy those gorgeous mini-loaf tins! It turned out beautifully and was not at all difficult to make, DH, an olive lover, ate most of it, and I think I am going to try your other version next time, FT, Oooh La La! French Savoury Ham, Cheese and Olive Cake Thank you for a recipe that we all really enjoyed!
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