Mediterranean Olive and Sundried Tomato Cake

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

Ingredients

• 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

Directions

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.

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.

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.

Step 6

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