Savory Olive Cake

By • January 18, 2012 11 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:
  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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