Recipe Olive Cake, Bklyn Larder, Brooklyn, NY, New York, Franny’s, Francine Stephens, Artisanal, Cheese, Baked Goods, Park Slope, Baresane Olives, Nocellara Olives
Olive Cake
Courtesy of Bklyn Larder
Yield
1 Loaf
Ingredients
- 270 grams All Purpose Flour
- 16.5 grams Baking Powder
- 2 grams Black Pepper
- 1.5 grams Salt
- 3 grams Fresh Thyme
- 125 grams Baresane Olives
- 125 grams Nocellara Olives
- 225 grams Gruyere cheese, grated
- 100 grams Olive Oil
- 62 grams Milk
- 62 grams Cream
- 4 Eggs
Directions
1. In a large bowl whisk together the olive oil, milk , cream and eggs.
2. In another bowl sift together the dry ingredients and add the thyme.
3. Pit the olives.
4. Stir the dry ingredients into the wet ingredients and mix to eliminate any lumps of flour.
5. Mix in the gruyere and the olives.
6. Pour batter into a buttered and parchment lined loaf pan.
7. Bake in convection 300 degrees for 40-45 minutes. The top should be golden brown.
8. Cool in pan 10 minutes, then turn out onto a rack.
9. Cut into 10 pieces.
WHAT
Recipe for olive cake from the Bklyn Larder.
WHY
Savory, cheesy, moist, and bursting with olives.
RECIPE - BKLYN LARDER’S OLIVE CAKE
August 26, 2010
Recipe from Bklyn Larder
BKLYN LARDER RECIPES
