Savory Olive Cake

By • January 18, 2012 • 10 Comments

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Author Notes: The high temperature today was minus 1. Who knows what the wind chill is, but let the fact that it is snowing sideways stimulate your imagination. For a change, I believed the weather forecast and did my errands yesterday on the way home while the sun was shining. Tonight I have a fireplace waiting for a fire and a bottle of wine waiting for something to accompany it. boulangere

Makes 1 8" cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea or kosher salt
  • 8 ounces Greek-style yogurt, plain
  • 4 ounces extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 cup Kalamata olives, roughly chopped
  • Zest of one orange and one Meyer lemon
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  1. Preheat oven to 350 degrees. Line the bottom of an 8” cake pan with parchment, and pan-spray the sides.
  2. This is a one-bowl operation. Set a sieve over a mixing bowl. Measure the dry ingredients into it, then sift them into the bowl.
  3. Add the yogurt, olive oil, honey, olives, citrus zest, rosemary, and thyme. Stir with a wooden spoon or rubber spatula just enough to blend all ingredients. NOTE: I make my own Greek-style yogurt; see a simple recipe (no yogurt maker necessary!) on my blog here, Jan. 13, Lucky Times 3: http://wp.me/27pPl)
  4. Pour into prepared pan. Bake until a paring knife inserted in the center comes out clean, about 30-35 minutes. NOTE: I used a small brioche mold which is deeper than a conventional cake pan, and it took about 15-20 minutes longer to bake. If using a deeper pan, set a timer and test in 10-minute increments.
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Kay_at_lake

almost 3 years ago Kayb

Having just been diagnosed with celiac disease, I'm adjusting recipes to fit. Have you ever had occasion to try this wtih gluten-free flour?

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Great question, Kayb! I haven't yet, but let me get some serious snow shoveled, and I'll work on it.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Delicious boulangere! I'm even more jealous of your snow than your mold! But, anyways, I adored your lemony spring pea quick bread so much, this is most definitely going on to my list.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

One bowl, one spatula, one pan! As for snow, well, we wondered if winter would ever get here...... Seriously, a few days ago, I had bulbs sprouting in the garden!

Summer_2010_1048

almost 3 years ago Midge

Love this! And I covet your pretty mold.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, Midge! I think I got in on sale in Sur la Table's basement in SF about 10 years ago for a couple of dollars.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, sdb. It really is fast in every sense of the word, including clean-up. On my way to bring in some fire wood.

Photo_squirrel

almost 3 years ago LE BEC FIN

I am new to Food52 and one of the things that thrills me about it- is chefs like you. I just LOVE it when people are so creative in both understanding and then producing desserts that blend sweet and savory. (raise the banner ) Thanks so much for the inspiration, boulangere!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are so very kind. Welcome to Food52! You're going to encounter many, many interesting cooks and ideas here.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I can't think of a more perfect baking project on a cold, snowy day. Sounds wonderful and I love that its a quick bread. Instant gratification.