Olive Oil Cake with Tomato Confit

By • August 28, 2014 2 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Please note, this is called a Olive Oil Cake, but served in this way, it is completely savory. Topped with the sweet tomato confit and a big dollop of sour cream. localhaven

Advertisement

Serves 4-6

Olive Oil Cake

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 baking powder
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 cup olive oil
  1. Preheat oven to 325 degrees. Generously oil bread pan and set aside.
  2. In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder.
  3. Fold wet ingredients into the dry mixture until almost combined.
  4. Pour batter into prepared bread pan and bake for 15-20 minutes, until tester comes out clean.
  5. Let cool for 15 minutes in the pan before removing the bread and continuing to cool on a wire rack.

Tomato Confit

  • 1 pound cherry tomatoes, or a combination of your favorite small tomatoes, halved
  • 1/3 cup olive oil
  • 1 tablespoon fresh herbs (I like to do a combination of thyme, oregano, sage)
  • 1 kosher salt and freshly cracked pepper
  1. In a large skillet over medium high heat, add the tomatoes and olive oil. Stir in the fresh herbs and a very large pinch of kosher salt with a few grinds of black pepper
  2. Let the tomatoes get really hot where the oil starts to crack and the tomato skins blister. Then, reduce the heat to medium low and simmer for almost 1 hour. Come back and stir about every 10-15 minutes.
  3. After an hour, remove from the heat and let cool for 20 minutes. Taste and adjust seasonings if needed.
  4. To serve, slice olive oil cake, top with a generous amount of tomato confit and a large dollop of sour cream.

More Great Recipes:
Entrees