• 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.
• Then, add the Olive Oil, Salt and Pepper (season to taste). Fold the shredded cheese. Mix until it is combined.
• 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!