Thank heaven for citrus fruits.  They’re the brightest colors and flavors we have going for us in many parts of the country right now.  Yesterday it was warm and sunny enough that I optimistically made a salad (see Jan. 16 post) with a dressing I was nearly moved to sip from a champagne glass.  Today, the high temperature was minus 1.  I have no idea what the wind chill is, but let me tell you that it is snowing sideways and see if that gives you an idea.   For a change, I believed the weather forecast and did my errands yesterday on the way home.  I have a fireplace waiting for a fire and a bottle of wine waiting for something to accompany it.  And I believe there will be some soup being sipped as well.

Makes 1 8″ cake

All-purpose flour 1 1/2 cups

Baking soda 1 teaspoon

Salt 1 teaspoon

Greek-style yogurt (plain) 8 ounces

Olive oil 4 ounces

Kalamata olives, roughly chopped 1/2 cup

Zest of one orange & 1 Meyer lemon

Fresh rosemary, minced 1 teaspoon

Fresh thyme, minced 1 teaspoon

  1. Preheat oven to 350 degrees.  Line the bottom of an 8” cake pan with parchment, and pan-spray the sides.
  2. Set a sieve over a mixing bowl.  Measure the dry ingredients into it, then sift them into the bowl.
  3. Add the yogurt, olive oil, olives, citrus zest, rosemary, and thyme.  Stir with a wooden spoon or rubber spatula just enough to blend all ingredients.
  4. Pour into prepared pan.  Bake until a paring knife inserted in the center comes out clean, about 30-35 minutes.  Note:  I used a small brioche mold which is deeper than a conventional cake pan, and it took about 15-20 minutes longer to bake.

About thesolitarycook

I'm a chef, a cook, a teacher, a reader, a writer, a bike-rider, a dog- and cat-woman
This entry was posted in Breads & Pizzas, Quick Breads, RECIPES, Vegetarian and tagged , , , , , , . Bookmark the permalink.

4 Responses to SAVORY OLIVE CAKE

  1. Beautiful, c!!! I love the flavors in this cake! And that’s just genius to use a brioche mold for it. Genius.

  2. I’m also using a little feta & garlic with just a bit of Parmesan omitting the salt…..hope it turns out- in oven right now!! I didn’t have a brioche pan- I’m using a round Pyrex type bowl. continued- it turned out good! semi sweet with the zest & very dense, it would be good with a feta spread too or toasted with soup on the side. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s