Cake with olives and goat cheese
This olive and goat cheese cake is as delicious as an aperitif or accompanied by a salad and a vinaigrette.
- 200 grams of natural pitted green olives
- 200 grams of fresh goat cheese
- 100 grams of natural bacon
- 10 cl of olive oil
- 180 grams of flour
- 1 packet of baking powder
- 4 eggs
- 10 cl of milk
- 1 knob of butter
- salt and pepper
Preparation 30 mins
Cooking 45 mins
Start preparing your olive and goat cheese cake by preheating your oven to thermostat 7 (210°C).
Next, cut the pitted olives into rings.
In a frying pan, fry the bacon with a drizzle of olive oil then pour the bacon on a paper towel to soak up the excess fat.
Then, mix the flour and baking powder in a bowl and form a well in the middle.
Beat the eggs, olive oil, milk, salt and pepper in a bowl which you will then pour into the well you have formed. Add the flour little by little.
Once you obtain a smooth and homogeneous mixture, add the olives, the fresh goat cheese and the bacon bits.
Pour the olive and goat cheese cake mixture into a buttered mold and put in the oven.
Start by letting your olive and goat cheese cake bake for 45 minutes, then take it out of the oven and prick it with a knife to reach the center of the cake.
If when you remove the knife from the cake you have dough on the blade, it still needs cooking. Return to the oven, checking for doneness every 5 minutes or so.
Once it is perfectly cooked, take the olive and goat cheese cake out of the oven to let it cool a little in the mold so that it does not break when unmolding, then unmold it.
You can serve your olive and goat cheese cake, sliced, whoursor cold.
For this Olive and Goat Cheese Cake recipe, you can count on 30 minutes of preparation. To learn more about the foods in this Savory Cakes recipe, go here to our food guide.