Olive & Tapenade Cakes (Five Ways)
The olives are only harvested in Crete 🇬🇷 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.
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Olive & Tapenade Cakes (Five Ways)
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 Flexipan® Tray on the top of your medium perforated baking sheet.
- Split your batter into the 5 wells of your Flexipan®.
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!
Video
Special Notes
Nutrition
