Black Olive Cake

Introduction

History

The origins of the Black Olive Cake can be traced back to Mediterranean cuisine, where olives play a pivotal role in the diet and culinary traditions. While savory cakes might not be as widely recognized as their sweet counterparts, they have been enjoyed for centuries in various forms across different cultures. This particular recipe draws inspiration from the rich culinary heritage of the Mediterranean, reimagining the traditional uses of olives in a baked, cake form.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results when making Black Olive Cake, consider the following tips:

- Use high-quality, pitted black olives for a deeper flavor.

- Fresh herbs make a significant difference in this recipe, so avoid substituting with dried if possible.

- For a lighter cake, you can substitute all-purpose flour with a mix of all-purpose and whole wheat flour.

- Ensure your baking powder is fresh for the best rise.

- Let the cake cool down before slicing to maintain its structure.

Serving Suggestions

Serve the Black Olive Cake warm or at room temperature. It pairs wonderfully with a fresh salad, a dollop of Greek yogurt, or as a standalone snack. For a brunch option, serve alongside scrambled eggs and smoked salmon for a Mediterranean-inspired meal.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a uniform texture and allowing the flavors to meld together beautifully. For an extra crispy top, consider broiling the cake for the last few minutes of baking.

Ingredient Substitutions

Olive oil can be used in place of canola oil for a more robust flavor.

- Gluten-free flour blends can substitute regular flour for those with gluten sensitivities.

- Dairy-free yogurt can be used as an alternative to regular yogurt to cater to dairy-free diets.

Make Ahead Tips

The Black Olive Cake can be prepared a day in advance and stored in the refrigerator. Simply reheat in the oven or serve at room temperature when ready to enjoy.

Presentation Ideas

Slice the cake and serve on a platter garnished with fresh mint leaves and a drizzle of olive oil. For individual servings, a side of mixed greens makes a refreshing accompaniment.

Pairing Recommendations

This savory cake pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, or a light-bodied red wine, like a Pinot Noir. Non-alcoholic options include sparkling water with a squeeze of lemon or a mint-infused iced tea.

Storage and Reheating Instructions

Store leftover Black Olive Cake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or enjoy cold.

Nutrition Information

Calories per serving

A single serving of Black Olive Cake contains approximately 300 calories. This makes it a relatively energy-dense option, suitable for a hearty snack or part of a meal.

Carbohydrates

A serving of Black Olive Cake contains approximately 30 grams of carbohydrates. The primary source of carbohydrates in this recipe comes from the flour, providing the cake with its structure and texture.

Fats

This recipe is relatively high in fats, with a serving containing about 20 grams. The fats primarily come from the canola oil and the olives themselves. These fats contribute to the moistness and rich flavor of the cake.

Proteins

Each serving of Black Olive Cake offers around 6 grams of protein. The eggs and yogurt contribute to the protein content, making this cake a more filling option than traditional bread or cakes.

Vitamins and minerals

Black Olive Cake is a good source of several vitamins and minerals, including Vitamin A from the red pepper flakes and green onions, calcium from the yogurt, and iron from the black olives. It also contains antioxidants from the olives and herbs.

Alergens

The main allergens in this recipe include eggs, dairy (from the yogurt), and gluten (from the flour). Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, Black Olive Cake is a savory, flavorful option that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It's a more indulgent choice, best enjoyed in moderation as part of a balanced diet.

Summary

The Black Olive Cake is a savory, flavorful dish that brings a touch of Mediterranean flair to any table. With its rich olive taste, fresh herbs, and tender texture, it's a versatile recipe that can be enjoyed in various settings. Whether you're looking for a unique brunch option, a tasty side dish, or a novel appetizer, this cake is sure to impress.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was rummaging through old cookbooks in my grandmother's dusty attic. As I flipped through the yellowed pages, a faded piece of paper fell out and fluttered to the ground. I picked it up and saw the words "Black Olive Cake" scrawled in elegant script.

Curious, I read through the recipe, my mouth watering at the thought of the unique combination of flavors. Black olives in a cake? It seemed like an odd choice, but something about it intrigued me. I knew I had to try it.

I asked my grandmother about the recipe, but she had no recollection of where it came from. She simply shrugged and said, "Oh, that old thing? I must have picked it up at a potluck years ago. Give it a try, dear. You never know, it might be delicious."

And so, with her encouragement, I set out to make the Black Olive Cake. The recipe was simple enough, with basic ingredients like flour, sugar, eggs, and of course, chopped black olives. I mixed everything together, the briny scent of the olives wafting through the air.

As I poured the batter into the cake pan and popped it into the oven, I couldn't help but feel a sense of excitement. Would this peculiar cake turn out to be a hidden gem, or would it be a flop?

When the timer finally chimed, I pulled the cake out of the oven and tentatively took a bite. And to my surprise, it was absolutely delicious. The salty tang of the olives paired perfectly with the sweet cake, creating a flavor that was unlike anything I had ever tasted before.

From that moment on, the Black Olive Cake became a staple in my recipe repertoire. I would make it for family gatherings, potlucks, and any other occasion where I wanted to impress with a unique and unexpected dessert.

Over the years, I shared the recipe with friends and neighbors, each time passing on the story of how I discovered it in my grandmother's attic. And each time I made the cake, it brought back memories of that warm summer day and the excitement of trying something new and different.

As I sit here now, flipping through my own old cookbooks and reminiscing about the Black Olive Cake, I can't help but feel grateful for that serendipitous discovery all those years ago. It's a reminder that sometimes the best recipes are found in the most unexpected places, just waiting to be brought to life in your own kitchen. And I hope that whoever reads this story will be inspired to try something new and delicious, just like I was that day in my grandmother's attic.

Categories

| Black Olive Recipes | Cake Recipes | Cathy's Recipes | Yogurt Recipes |

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