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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](images/small/100_3128.jpg) |
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
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- 200ml of Rose Wine
- 5 Eggs lightly beaten
- 80ml of Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Cayenne Pepper
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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. |
![Egg and Flour](images/small/100_3085.JPG) |
![Add Wine and Olive Oil](images/small/100_3088.JPG) |
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](images/small/100_3090.JPG) |
![Add to the mix](images/small/100_3094.JPG) |
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](images/small/100_3098.JPG) |
![Cooling on rack](images/small/100_3112.jpg) |
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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