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 9x5-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.