Olive, sun-dried tomato, Comté and pumpkin seed cake

Huile d'olive de Provence – olives maturées PDO Olives vertes de France
Mature flavour
Cake à l'olive, tomate séchée, comté et graines de courge
A PDO
Preparation
20 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Vegetarian

Ingredients

A PDO
For 8 personnes
  • 250g of flour
  • 1/2 sachet of baking powder
  • 3 eggs
  • 15 cl of traditional-style olive oil
  • 15 cl of milk
  • 100g of sun-dried tomatoes in oil
  • 100 g green olives (Picholine, Lucques, etc.)
  • 100g of Comté
  • 1 handful of pumpkin seeds
  • Salt, pepper

Tip

We recommend an olive oil with a traditional flavour: Provence – ripened olives PDO, Aix-en-Provence – ripened olives PDO or Vallée des Baux de Provence – ripened olives PDO, or an oil with a traditional flavour or made from ripened olives.And for green olives, choose, for example, PDO Lucques olives from Languedoc, PDO Nîmes olives, PDO cracked olives from the Vallée des Baux de Provence or Lucques olives, Picholine, Verdale from the Bouches-du-Rhône, ...

Instructions

  • Preheat the oven to 200°C.
  • Chop the sun-dried tomatoes into small cubes or strips. Cut the Comté cheese into thin shavings, then stone the olives and chop them into pieces. Set aside.
  • Next, mix the flour and baking powder together. Then add the pieces of sun-dried tomatoes, Comté cheese and green olives to the mixture and mix everything together thoroughly.
  • Separate the egg whites from the yolks. Gradually add the egg yolks, milk and traditional-style olive oil to the mixture. Season with pepper.
  • Whisk the egg whites with a pinch of salt until stiff. Then gently fold them into the mixture.
  • Next, pour the mixture into a loaf tin lined with baking paper and sprinkle with pumpkin seeds. Bake for about 40 minutes (check that it is cooked by inserting a knife). Remove from the oven as soon as it’s done and leave to cool on a wire rack before serving.

Tip

We recommend an olive oil with a traditional flavour: Provence – ripened olives PDO, Aix-en-Provence – ripened olives PDO or Vallée des Baux de Provence – ripened olives PDO, or an oil with a traditional flavour or made from ripened olives.And for green olives, choose, for example, PDO Lucques olives from Languedoc, PDO Nîmes olives, PDO cracked olives from the Vallée des Baux de Provence or Lucques olives, Picholine, Verdale from the Bouches-du-Rhône, ...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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