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| Chorizo and Olive Cake |
Savoury cakes are rare. It is
not really a cake in the traditional sense of the word. There is no sugar.
Neither is it bread in the traditional sense of the word. This ‘thing’ has a
cake like texture, made with lots of eggs.
Savoury cakes are apparently
popular in France. I don’t know why it is not popular elsewhere, considering
how quick and easy it is to prepare, and the amazing result. Eating savoury
cakes is like eating a sandwich made with really moist delicious bread and lots
of filling, except that this savoury cake is easier to make and easier to eat.
Everything is in the slice, you don’t have to do any extra work in preparing a sandwich.
And you can easily eat with one hand!
This cake is very robust. You can add just about anything reasonable. It is a great way to transform
leftovers into something quite different and unexpected.
The cake is really delicious served cold. To have it toasted, the crust turns crispy and the inside becomes soft.
The cake is really delicious served cold. To have it toasted, the crust turns crispy and the inside becomes soft.
Recipe adopted from the very creative With a Glass. On Sissi’s
site you can find the following variations of savoury cake: ham and olives, shrimp and edamame and goats cheese and sundried tomatoes.
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| Chorizo and Olive Cake |
Ingredients
200 g crème fraiche (or use
quark, silken tofu, cottage cheese etc)
125 ml milk
50 ml oil
4 eggs
1¼
cups flour
3 teaspoons baking powder
180-200g chorizo (cooked and
diced)
80-100g olives (left whole or
sliced)
1 tablespoon salt
Pepper to taste
Directions
- Heat oven to 200°C /390°F. Grease a 30 cm x 10 cm loaf tin or line with baking paper
- Mix well the crème fraiche, milk, oil and eggs. Add all the remaining ingredients except chorizo and olives, and mix
- Stir in chorizo and olives
- Add batter to the loaf tin and bake for 30-40 minutes, or until the cake is golden brown and delicious.
- Cool completely before slicing.
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| Chorizo and Olive Cake |
That is a very interesting bread - great combination on the sausage and olives.
ReplyDeleteIt is, hope you try it someday
DeleteGorgeous, gorgeous, gorgeous! I'm repeating myself but I am really proud and flattered to see my recipe made and appreciated by such a gourmet as you. You have really made my day!
ReplyDeleteThe cake looks soft and moist (i.e. exactly as it should) and yours also has a beautiful yellow hue. Your idea to put chorizo is excellent and I will certainly remember this ingredient next time. I am sure you will have many creative filling ideas in the future. I am starting already to crave a savoury cake! Thank you so much for the kind words about me and for the links to my blog!
Thanks for the kind words, and for the great recipe. Unique and delicious. I took these to a party yesterday and they were popular. I guess the fat from the chorizo made the cake even more moist, and added a nice color.
DeleteThe bad news is that there is no more cake left, I really feel like having some now, even though I am quite full:)
Thanks again
This comment has been removed by the author.
ReplyDeleteIs the salt quantity correct? I tried this with the tablespoon and it's so salty!
ReplyDeleteAlso, how do you stop the olives and chorizo sinking to the bottom of the tin?
Otherwise a nice recipe :)
Hi Rebecca
DeleteThe amount of salt was OK when I tried it. I've tried salt in different countries and noticed that the level of saltiness varies. Perhaps the salt you are using is saltier - if that makes sense.
I've read that one way to stop things from sinking in a batter is to coat it in flour. So if you coat (dust) the olives and chorizo in flour, it should not go to the bottom. I haven't tried this myself though.
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