Mini cake with olives and sun-dried tomatoes
Ingredients
For
6
personnes
- 2 eggs
- 4 tablespoons of full-flavoured olive oil
- 150 g self-raising flour
- 1 teaspoon of sugar
- 4 tablespoons of single cream
- 50 g pitted black olives from France
- 50 g of sun-dried tomatoes in oil
- 1/2 teaspoon of salt and pepper
Tip
You can replace the black olives (from Nyons PDO, from Nice PDO, from the Vallée des Baux-de-Provence PDO, of the Grossane and Lucques varieties, ...) in this olive cake with green olives (Olive de Nîmes PDO, broken olives from the Vallée des Baux-de-Provence PDO, Lucques from Languedoc PDO, of the Picholine variety, ...).
Instructions
- Preheat the oven to 140°C.
- Whisk the eggs with the sugar, salt and pepper until the mixture is frothy. Whilst whisking, add the cream and the strongly flavoured olive oil. Using a spatula, fold in the flour, then the olives and the finely diced sun-dried tomatoes.
- Pour into a 12-cavity baking tin (greased and floured if necessary) and bake for 20 minutes.
- Turn out onto a wire rack and serve lukewarm with a salad.
Tip
You can replace the black olives (from Nyons PDO, from Nice PDO, from the Vallée des Baux-de-Provence PDO, of the Grossane and Lucques varieties, ...) in this olive cake with green olives (Olive de Nîmes PDO, broken olives from the Vallée des Baux-de-Provence PDO, Lucques from Languedoc PDO, of the Picholine variety, ...).
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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