A very easy and very delicious recipe for a savoury cake. This one is made with black olives and pancetta(bacon). The hardest thing in this recipe is the oven time. Making sure it is cooked but still moist. That is the secret.
Ingredients :
- 180g of Flour + 1 sachet of levure chimique (11g or 2.5 Tea spoon of baking powder)
- 180g of Pancetta
- 180g of Black Olives
- 150g of grated gruyere
- 100ml of Olive Oil
- 100ml of Single Cream
- 3 eggs (I like to use duck eggs for this recipe)
- Salt (not too much if bacon is salty already), Pepper, Nut Meg
Preparation:
- Mix the flour and levure chimique in one container.
- Mix the Cream, Olive Oil and Eggs together and beat this a little.
- Pour this mix into the flour and mix well until smooth, then finally incorporate the olives, pancetta (diced) and gruyere.
- Butter and Flour a cake tin, put into the oven for 45 minutes at 180 degrees celsius. Monitor how brown the top gets and check on the back end of the cooking if it needs further cooking or if it done. Use a knife to go into the cake. If the cake comes out dry, the cake is cooked.
The surface and sides should be crispy and the inside will be moist. It will continue to cook a little once out of the oven. You can leave in the tin or take out depending how you like to cut it etc…
