Olive cake
Olive cake
I know it might sound weird, but this is a traditional savoury cake in Cyprus. We usually have it with Cypriot coffee as a morning or afternoon snack. This is my mum’s recipe with a few tweaks!
Vegan, nut free | 10-12 slices | SNACK
Ingredients:
- 330ml orange juice
- 100ml vegetable oil
- 100ml olive oil
- 100g kalamata olives, pitted and sliced
- 50g sun-dried tomatoes from jar, sliced
- 10 mint leaves, finely diced
- 1 tablespoon of fresh coriander
- 2 spring onions, finely diced
- 1/4 teaspoon of dried mint
- 1/4 teaspoon of coriander powder
- 400g of plain flour
- 2 teaspoons of baking powder
- Pinch of salt*
Steps:
1.Preheat the oven at 190°C.
2.In a bowl combine the oils with orange juice.
3.Add the baking powder in the flour, stir and add the dry ingredients into the wet and combine with a whisk.
4.In a separate bowl, combine all the remaining ingredients and add in the dough. (*If your olives are very salty, omit the salt)
5.Combine well so the olive mixture is spread across the dough evenly.
6.Add the mixture in a greased loaf tin (14x24cm) and bake for 45-50 minutes or until a knife inserted into the middle comes out clean.
7.Let it cool before you remove it from the tin and serve it.
Happy cooking everyone!
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