Olive & Tapenade Cakes (Five Ways)
The olives are only harvested in Crete đŹđ· during the month of December. When I went to the Farmer’s Market I got so many of them along with the tapenades. It was all so delicious. Kalamata Olives are my most favorite, how about you, which one do you prefer?
My Go-to Savory Cake base comes directly from the Fantastic Sonia (@soniaouki) It fits the tray perfectly. Of course you will find the link to Sonia’s recipe is right HERE!
I have also many 5 Way Cake Recipes, which you can find over HERE!
In addition, please note that The 5-Loaf Tray is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.Â
If this is your first visit, BIENVENUE! I am a bonCOOKâą Independent Consultant. BonCOOKâs Mission is âto create confidence in the Kitchenâ with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Olive & Tapenade Cakes (Five Ways)
The base of this savory cake is incredible. Now you can mix and match as you wish. Here are my 5 ways with Olives & Tapenade!
Equipment
Ingredients
SAVORY CAKE BASE
- 1 3/4 cups (220 g) flour (Sifted)
- 1 tbsp (12 g) baking powder
- 4 eggs
- 1/2 cup (125 g) milk
- 1/3 cup (75 g) olive oil
- 1 cup (110 g) shredded cheese
- Lavender Salt
- Pepper Mil
CAKE 1
- 2 tbsp (30 g) kalamata olive tapenade
CAKE 2
- 1/4 cup (35 g) green olives (Pitted & Chopped in Half)
CAKE 3
- 1/4 cup (35 g) green & kalamata olives (Pitted & Chopped in Half)
CAKE 4
- 1/4 cup (35 g) kalamata olives (Pitted & Chopped in Half)
CAKE 5
- 2 tbsp (30 g) green olive tapenade
Instructions
- Preheat oven to 350F/180C.
SAVORY CAKE BASE
- In a mixing bowl, whisk the flour and baking powder together.
- Make a well and add the eggs.
- Gently start mixing inwards going outwards with your mini whisk.
- Add a splash of milk at a time. Continue mixing.
- Place your 5-Loaf Cake FlexipanÂź Tray on the top of your medium perforated baking sheet.Â
- Split your batter into the 5 wells of your FlexipanŸ.
CAKE 1
- Gently mix in the Kalamata Olive Tapenade, but not too much to create a marble effect.
CAKE 2
- Place the sliced Green Olives on top.
CAKE 3
- Place the sliced Green & Kamalata Olives on top.
CAKE 4
- Place the sliced Kamalata Olives on top.
CAKE 5
- Gently mix in the Green Olive Tapenade, but not too much to create a marble effect.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18min).
- Once your Olive & Tapenade Cakes are out of the oven, let them cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 225kcal | Carbohydrates: 18g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 386mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Calcium: 159mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
