If you like to bake but don’t have a sweet tooth, or you’re just in the mood to make something different and savory, then this one is for you.
Originated in France, Cake Aux Olives is actually not a cake at all. Instead, it’s a savory quick bread that’s frequently served as an appetizer or a snack throughout the country.
I originally saw a recipe for it in my copy of Tartine and knew instantly that I had to make it. Olives, combined with wine, ham, Gruyere and fresh herbs turned my mind to a large charcuterie board and a glass of wine, preferably spread out on a blanket overlooking the Seine and had me reminiscing about my family’s trip to Paris in 2019, before the world came to a sudden stop.
But when I started researching it, I found many different recipes and variations that showed me just how versatile this recipe really is. Everything from nuts to sun-dried tomatoes to different varieties of cheese, wine and herbs can be thrown together to create this richly flavorful treat, making it the perfect recipe to use up anything you might have leftover in your fridge.
But, what makes this cake so great? It literally comes together in a matter of minutes, can be made days in advance, and it’s almost impossible to mess up because the olive oil in the recipe ensures a moist crumb.
And, because it’s super sturdy, it can travel well to picnics, beach parties, sports events or any type of gatherings that you might have on your calendar.
Moist on the inside, with a crispy crust and a deep olive oil flavor, this is like no other cake you’ll ever make. Serve it at room temperature or warm. It’s perfect as an appetizer or with a salad for a light lunch. It’s versatility is endless and it will make you feel as though you just picked up the most luscious treat from a corner bakery in Paris (well, almost).
I hope that you decide to give this Cake Aux Olives recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love to hear from everyone and to see pictures of anything that you make. And above all, thank you so much for stopping by.
Cake Aux Olives
Ingredients
- 2 cups + 2 tbs bread flour
- 2½ tsp baking powder
- ½ cup white wine (I used Sauvignon Blanc)
- ½ cup dry Sherry
- 4 large eggs, at room temperature
- 5 oz ham or pancetta, chopped
- 5 oz Gruyere cheese, grated
- 4 oz green or black olives, pitted and coarsely chopped
- 3 oz pistachios, shelled and roughly chopped
- 1½ tbs fresh thyme, chopped
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
Instructions
- Preheat oven to 325 °F. Grease a 9×5-inch loaf pan with butter and line it with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment combine the flour, baking powder, white wine, Sherry, eggs and mix using medium speed. Turn the mixer off and scrape down the bowl using a rubber spatula. Then turn the mixer back on to medium speed and slowly stream in the olive oil. Continue mixing until all the ingredients have been incorporated and the dough appears to be elastic. This will be a very thick batter.
- Using a rubber spatula, gently stir in the remaining ingredients making sure that they are well incorporated. Pour the batter into the prepared pan and smooth out the top. Bake for about 1 hour or until the top is golden brown in color and a tester inserted into the center of the cake comes out clean.
- Allow the cake to rest for about 30 minutes in the pan then remove it to a wire rack and cool completely. Wrap leftovers in plastic and refrigerate for up to a week.