Savory Olive Cake
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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
- Preheat oven to 350 degrees. Line the bottom of an 8” cake pan with parchment, and pan-spray the sides.
- 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.
- 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)
- 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.
- This recipe was entered in the contest for Your Best Citrus Recipe
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over 1 year 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?
over 1 year 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.
over 1 year 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.
over 1 year 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!
over 1 year ago Midge
Love this! And I covet your pretty mold.
over 1 year 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.
over 1 year 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.
over 1 year 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!
over 1 year 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.
over 1 year 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.