Grains

Savory Olive Oil Cake

by:
January 18, 2012
4
4 Ratings
Savory Olive Oil Cake
  • Makes 1 8" cake
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

What You'll Need
Ingredients
  • 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
Directions
  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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10 Reviews

Lynn R.
Lynn R. January 23, 2015
Did anyone make this with a gluten free flour straight or mixed w/ white?
 
Kayb
Kayb January 19, 2012
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?
 
boulangere
boulangere January 19, 2012
Great question, Kayb! I haven't yet, but let me get some serious snow shoveled, and I'll work on it.
 
fiveandspice
fiveandspice January 18, 2012
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.
 
boulangere
boulangere January 18, 2012
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!
 
Midge
Midge January 18, 2012
Love this! And I covet your pretty mold.
 
boulangere
boulangere January 18, 2012
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.
 
boulangere
boulangere January 18, 2012
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.
 
LeBec F.
LeBec F. January 18, 2012
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!
 
boulangere
boulangere January 18, 2012
You are so very kind. Welcome to Food52! You're going to encounter many, many interesting cooks and ideas here.