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Cheese Loaf With Olives And Sundried Tomatoes

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If I wasn’t so pedantic, I’d refer to this recipe, which I cadged frome a French friend of mine (coucou Dine-Dine!) many years ago, by its original name – cake aux olives. But since it’s not really a cake, and since what makes it truly magical is the copious amount of cheese (as well as egg) that it contains, and, not least, because I put my own little twist on it by adding sundried tomatoes (side note: sundried tomatoes are to vegetarians what bacon is to omnivores, anything you add them to becomes exponentially better), I took the liberty of changing the name to something more comprehensible.

Whatever you decide to call it, this creation is a miracle sent down from culinary heaven. Ready in minutes, it’s light and fluffy and moist and flavourful and tastes like the best version of the ingredients it contains. It’s the perfect snack to nibble on during the day, but works perfectly as a warm breakfast (perhaps accompanied by some roasted tomatoes) or a quick lunch alongside a hearty salad. If you’re anything like me, however, it’ll probably disappear within minutes, without you really knowing how.

Cake aux olives

Cheese Loaf With Olives And Sundried Tomatoes

The most important utensil you’re going to need here is a 150g yoghurt cup. Once you’ve procured that, use it to measure out everything that says ‘cups’ in this recipe. (I use a small Amora mustard cup.)

In a large bowl, combine 2 cups flour with 1/2 tsp baking powder. Plonk in 4 eggs, 2 cups yoghurt, and 2 tbsp olive oil. Then, add about 1 cup pitted olives and 1 cup sundried tomatoes, chopped roughly. Finally, mix in 200g grated cheese (the original recipe calls for Gruyère, but you can use anything that melts well). Transpot to a greased loaf pan and bake in a pre-heated oven at 180°C for 45 minutes, or until a wooden stick comes out clean.

The best thing about this recipe is that you can make it totally your own. How about adding garlic and herbs? Or dropping the olives and sundried tomatoes altogether and going for spinach and nutmeg instead? The possibilities are endless. You can also try baking it in a muffin tin for simpler serving and prettier presentation. All you’ll need to do then would be to come up with a unique name for it!

Bon appétit!

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