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Mediterranean Olive and Sundried Tomato Cake

This savoury cake can be served as an appetizer or can be simply eaten as a snack.

Mediterranean Olive and Sundried Tomato Cake


  • 300g of Self-Raising Flour, sifted
  • 100g of Green Olives
  • 100g of Black Olives
  • 75g of Sundried Tomatoes
  • 30g of Bacon diced in lardons
  • 200ml of Rose Wine
  • 5 Eggs lightly beaten
  • 80ml of Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Cayenne Pepper


Step 1

Preheat the oven at 180 degrees Celsius.

In a large mixing bowl, place the sifted Flour, Salt and Cayenne Pepper. Make a well and add the Eggs.

Egg and Flour
Add Wine and Olive Oil

Step 2

Start mixing, then add progressively the Wine and Olive Oil. Mix until you obtain a smooth consistency.

Step 3

Chop the Olives and Sundried Tomatoes thoroughly.

In a frying pan, cook the Bocon until crisp.

Bacon, Olives and Sundried Tomatoes
Add to the mix

Step 4

Add the Olives, Tomatoes and Bacon to the mix.

Step 5

Place the mix in a cake tin. Cook the cake for 45 minutes. Check the cake is cooked by pushing a skewer into its centre. If it comes out clean the cake is cooked.

In the cake tin ready for cooking
Cooling on rack

Step 6

Once cooked, leave the cake for 5 minutes before taking it out of the mould. Then let it cool onto a rack.

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