Zebra cake with two tapenades

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Zebra cake aux deux tapenades
A PDO
Preparation
15 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
Regional cuisine Appetiser Starter Vegetarian

Ingredients

A PDO
For 8 personnes
  • 200g of flour
  • 1 sachet of baking powder
  • 3 eggs
  • 10 cl of traditional-style olive oil
  • 10 cl of single cream
  • 10 cl of milk
  • 1 small jar of black olive tapenade (90g)
  • 1 small jar of green olive tapenade (90g)
  • Pepper

Tip

A savoury twist on the classic Zebra Cake that’s sure to delight your guests with the lovely colours of the tapenades!Choose tapenades made with French olives: Cailletier, Tanche, Grossane, Lucques, Picholine, etc.

Instructions

  • Preheat your oven to 180°C.
Preparing the dough:
  • In a mixing bowl, start by mixing the flour and baking powder, then make a well in the centre. Next, crack the whole eggs into the well and mix gently with a whisk. Gradually stir in the olive oil, the single cream and then the milk. Then whisk the mixture thoroughly. Season with pepper.
  • Next, divide the dough into two equal portions. Then mix the black olive tapenade into one portion and the green olive tapenade into the other.
  • Grease your loaf tin if necessary. Then fill the tin in layers, starting by adding a large spoonful of green batter to the centre of the tin, followed by a large spoonful of black batter on top in the same spot, and continue in this way until you have used up all the batter. It is this alternating pattern that will create the ‘zebra-striped’ effect.
Cooking:
  • Bake for 30 to 40 minutes. Leave to cool slightly before turning out onto a serving dish. Serve warm or cold, as an aperitif or starter, accompanied by a salad.

Tip

A savoury twist on the classic Zebra Cake that’s sure to delight your guests with the lovely colours of the tapenades!Choose tapenades made with French olives: Cailletier, Tanche, Grossane, Lucques, Picholine, etc.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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