• Place your Double Savarin Flexipat® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

SAVORY CAKE PREPARATION

• 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 Tuscan Olive Oil, Salt and Pepper (season to taste). Fold the shredded cheese. Mix until it is all incorporated.

CAKE 1 - OLIVE TAPENADE PREPARATION

• Spread some black olive tapenade in the first well of your Flexipat®. Pour half of your batter. Then, gently mix in the remaining of your olive tapenade, but not too much to create a marble effect.

CAKE 2 - TOMATO TAPENADE PREPARATION

• Repeat the above step using the tomato tapenade.
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Olive & Tomato Tapenade Cakes are out of the oven, let them cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy with a side Salad! Bon Appétit!