Sunday, January 20, 2013

PineNut DriedTomato Olive Cake

Most of you might think of this as a summer recipe, but I promise you, this cake is just fine in winter as well. I love dried tomatoes and I love olives, so the combination of the two seemed just perfect to me. I tried a few recipes of this combination but only when we had our annual pre-Christmas gathering with some of my friends, I asked my friend Carole to share her recipe with me. The first time I tasted them was when she brought them to the new year's party last year. I baked a few savory cakes, but this one is the very best. So I begged her to share the recipe with me, and here it is!!! Finally. The more

 The more you care picking good products the more the result will be outstanding. This is why I promised myself I would not just take ordinary dried tomatoes and olives from the local supermarket but to go to the market. So I got up early in the morning and went to town. And there they were, the fresh products. I think I already mentionned it several posts before, but the markets are definitely something I miss about Aix-en-Provence.

This savory cake also seems a nice solution for a lighter lunch to bring to the office. I haven't figured out just yet what suits me best during my lunch breaks in order to be replet and not to eat too heavy meals. I already found out that the Luxembourgish Kniddelen don't push your afternoon concentration very far. But I'll let you know how it works with this one. Maybe a nice rocket salad would be perfect as a side dish. Otherwise, as an appetizer when you have guests, the cake already succeeded their first test. I was invited to a dinner yesterday night, and I brought some mini loaves, and they were gone quite quickly.  

For 10 Mini Loaves you need:

200g flour
100g corn flour
2 1/2 ts baking powder
40g grated Parmesan
2 eggs
100 ml olive oil
350g buttermilk
250g dried tomatoes
170g black olives
1/2 basil bundle
 50g pine nuts

Preheat the oven to 170°

In a large bowl whisk together the flour, the corn flour, the Parmesan and the baking powder. In another smaller bowl whisk the eggs, the oil and the buttermilk. Cut the olives and the dried tomatoes into small pieces. Now you can pour the liquid ingredients to the dry ones and mix for 2 minutes. Then add the olives, basil, the pine nuts and the dried tomatoes and mix again. Finally pour the dough into the molds of your choice. Mini loaves, muffins or even a big cake mold. 

Bake for 30 minutes.


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