Soft cake with two olives and capers

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Soft cake with two olives and capers

Soft cake with two olives and capers

Number of people

200 g wheat flour

4 eggs

8 tablespoons of milk

70 g melted butter

150 g Swiss cheese (or grated county cheese)

100 g pitted green olive

100 g pitted Greek-style black olives

1 teaspoon capers

1 tablespoon olive oil

1 tablespoon basil

1/2 sachet of baking powder


Preparation: 20 min
Cooking time: 55 min
Step 1
Cut the olives in 2 or 4, depending on their size.
Step 2
Mix them with capers, olive oil, and basil in a bowl. Book.
Step 3
In a bowl, combine the flour and yeast. Stir in the beaten eggs into an omelette until smooth.
Step 4
Then add the milk, butter, grated cheese and pepper.
Step 5
Include the olive preparation delicately in this paste.
Step 6
Pour the mixture into a 3 to 4 cm deep mould, previously buttered, and place in the oven for 55 min at 180°C (thermostat 6).
Author's note
Serve as a starter, or as a main course with a lightly seasoned salad.

I add my grain of salt

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