Olive Cake - Cake Aux Olives
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.