from Tatiana's notebook · Light meals
Mediterranean Olive and Sundried Tomato Cake
This savoury cake can be served as an appetizer or can be simply eaten as a snack.
- Total
- 1 hour 10 min
- Makes
- 1 750g loaf
Jump to the methodAdded August 2011
You'll need
- 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
Method
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 Start mixing, then add progressively the Wine and Olive Oil. Mix until you obtain a smooth consistency.
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 Add the Olives, Tomatoes and Bacon to the mix.
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 Once cooked, leave the cake for 5 minutes before taking it out of the mould. Then let it cool on a rack.
