Black olive cake, quick and painless


Little time for everything but not to prepare something delicious for theaperitif in the garden. The days have gotten longer, the desire to be outdoors waiting to see the light slowly dim, a glass of wine in one hand and chatting with old friends. The stories from a wedding, the behind the scenes, the laughter, the honeymoon… if it weren't for the fact that a few drops of rain begin to fall, we would never leave that garden again.

If an invitation arrives and I don't want to show up empty-handed, there are usually two possibilities: Locatelli focaccia or savory cake. I opted for the second, quick and painless, suitable for anyone with an oven and a plumcake mold. The base is always the same, the filling changes: in this case the pitted black olives.

If your friend's son tells you it's good, well you feel like the queen of the kitchen even if you know it didn't take you more than 10 minutes to prepare it 🙂

Savory cake with black olives

  • 3 large eggs
  • 160 g of spelled flour
  • 1/2 sachet of yeast for savory cakes
  • 100 g of extra virgin olive oil
  • 100 g of whole milk
  • 100 g of Parmigiano Reggiano
  • 125 g of pitted black olives

Break the eggs into a bowl. Add the flour and mix with an electric whisk, adding the oil, milk and sifted yeast. Finally, add the grated Parmesan and the whole olives (previously floured) by mixing with a spoon.

Pour into the plumcake mold lined with baking paper and bake at 180° for 45 minutes. Remove from the oven and let cool completely before serving.


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