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
Ingredients
- 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
- 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
Directions
- Olive Oil Cake
-
Preheat oven to 325 degrees. Generously oil bread pan and set aside.
-
In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder.
-
Fold wet ingredients into the dry mixture until almost combined.
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Pour batter into prepared bread pan and bake for 15-20 minutes, until tester comes out clean.
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Let cool for 15 minutes in the pan before removing the bread and continuing to cool on a wire rack.
- Tomato Confit
-
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
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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.
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After an hour, remove from the heat and let cool for 20 minutes. Taste and adjust seasonings if needed.
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To serve, slice olive oil cake, top with a generous amount of tomato confit and a large dollop of sour cream.
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