Olive and Oregano Cake

Cakes don't have to be sweet, they can also be savory.
This cake is perfect for snacks and appetizers.
For the more indulgent, accompany with slices of ham and cheeses to taste.
If you want, you can make this recipe in individual muffin tins.

Neuza Costa

17 May, 2023

Ingredients:

• 80 g (2.8 oz) of pitted black olives cut into slices
• 80 g (2.8 oz) of pitted green olives cut into slices
• 50 ml (1/4 cup) of olive oil
• 1 clove of garlic finely chopped
• 5 large eggs
• 220 g (1 3/4 cups) of T55 wheat flour without baking powder
• 1 heaping teaspoon of baking powder
• 2 heaping tablespoons of dried oregano leaves
• Pepper
• Salt
• 1 loaf pan with 25 cm (10 in) in length, previously greased with butter and sprinkled with flour
• Butter

Instructions:

1. In a bowl, mix the olives.
   Add the garlic.
   Season with a pinch of salt, a tablespoon of oregano leaves, and a tablespoon of olive oil.
   Mix well and let it marinate for 10 minutes.
2. Crack the eggs into a bowl.
   Season with a pinch of salt and pepper.
   Beat the eggs and while beating, add the remaining olive oil and the remaining oregano leaves.
   Beat for about 5 minutes until the eggs are fluffy and creamy.
3. Finally, while still beating, add the flour and the baking powder.
   Beat a little more until the batter is smooth.
4. With a spoon, mix the olives into the batter.
   Spread the batter in the loaf pan.
5. Bake in a preheated oven at 180°C (350°F) and let it cook for about 30 minutes.
   Once the cake is cooked and golden, remove it from the oven, turn it out of the pan, and let it cool.

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The IntenseFlavour team wishes you a bon appetit!