Cake Aux Olives

Easy as can be, the recipe for this cake aux olives will come in handy anytime you have guests over. Salty and spicy with olives, chorizo and feta, it marries so well with other nibbles for the beginning of a meal. As you can make it a few hours ahead, all you will need come entertaining time will be a glass of chilled rosé.

I can’t remember the first time I tasted one of these in France, I think it must have been in Provence, where we would stay at beautiful BnB and where apéro was served every night alongside local wines. I found the concept intriguing but also so very smart, as it can be made ahead and served alongside other minimal fuss ingredients to start off a beautiful summer meal.

These savoury type “cakes” are quite popular in France, often sporting different ingredients, such as blue cheese, ham, gruyere, or even hazelnuts in their filling - the olives always seem to be the common denominator. I went simple here with feta and chorizo, but simply have a look in your fridge and pantry for inspiration. Blanched asparagus or peas are also amazing, sun-dried tomatoes, smoky bacon, mozzarella would all work very well.

I like to flavour the actual “cake” with lots of black pepper and thyme, such as each morsel will be aromatic and moreish. For herbs, basil or dill are both amazing substitutions. The pine nuts on the top are optional but really nice for crunchiness, a really good alternative would be some slivered almonds.

CAKE AUX OLIVES

ingredients

(makes a 25cm loaf tin, serves about 6 for apéro)

• 200g flour

• 1 tsp baking powder

• 1 tsp salt

• 100ml extra virgin olive oil

• 1tbsp fresh thyme leaves (about 2 sprigs)

• loads of black pepper

• 3 eggs, lightly beaten

• 100ml milk

• handful of pitted olives, chopped

• 100g chorizo (but really, measure with your heart), chopped and lightly pan fried

• 100g feta cheese, crumbled

• handful pine nuts (optional)

Start by lightly frying the chorizo bits in a frying pan on a medium heat. Once golden and crisp, remove onto a plate lined with paper towels.

Crumble the feta, chop the olives, remove the thyme leaves from the sprigs.

Preheat the oven at 180 degrees, fan.

In a large bowl mix the dry ingredients: flour, salt, baking powder, thyme leaves, pepper.

In a separate bowl add the eggs, milk, olive oil. Mix well until combined.

Pour the liquid ingredients into the dry ones and mix until incorporated.

Add the feta, chorizo and olives. Mix with a spatula to spread them throughout the batter.

Pour the batter into a lightly greased bread tin.

Sprinkle with pine nuts, if using

Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean (start checking around 40, ovens vary).

Leave to rest and cool at least 15 minutes.

Unmould the cake and leave to cool until ready to serve.

Enjoy alongside cheese, charcuterie and other nibbles.

Don’t forget to try a slice right away, as is your right as host. Enjoy!