Olive Cake - Cake Aux Olives
Photography by Vanessa Wu.
INGREDIENTS
3 eggs
80 grams Parmesan, finely grated
freshly ground pepper
180 ml cream
100 ml olive oil
200 grams plain flour
2 teaspoons baking powder
5 teaspoons green tapenade
5 teaspoons black tapenade
50 grams each pitted green and black olives, roughly chopped
3 tablespoons extra virgin olive oil
METHOD
Preheat the oven to 200°C. Grease a 21 x 21 cm cake tin and line it with baking paper.
Whisk the eggs and add the grated Parmesan, pepper and cream. Add the olive oil and slowly whisk in the flour and baking powder until you have a smooth batter.
Divide the batter between two mixing bowls. Add the green tapenade to one and stir it through, and the black tapenade to the other.
Pour the green batter into the prepared baking tin then spread the black batter on top. Sprinkle over the chopped olives and place in the oven.
After five minutes reduce the heat to 180°C and bake for a further 40-45 minutes, until it is lightly golden on top and a skewer comes out clean.
Cool slightly before turning out.
Just prior to serving cut into small bite-sized squares and garnish with finely chopped pimento-stuffed green olives, and a small shave of Parmesan. Serve warm or just cool. Makes 28 squares
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!