NutcrackerOlive Cake Omelette with tofu



Olive Cake




Ingredients:
225 g / 8 oz
1 tsp
4
8 tbsp
8 tbsp

150 g / 5.25 oz
100 g / 3.5 oz
20
20
plain flour
baking powder
eggs
olive oil
white wine
Salt
Gruyere cheese
cooked ham
pimento stuffed olives
pitted black olives

Serves 12 - 259 cal per serving
Prep-time: 10 min. - Total-time: 60 min.
Olive cake makes a perfect side dish for salads, grilled meat, and fish or just as a snack with a glass of wine. Mix flour with baking powder. Add eggs, olive oil, white wine, and a pinch of salt. Knead until blended and smooth. Cut the Gruyere and the ham in small cubes. Aadd with whole olives to the dough and knead until mixed. Lightly grease an oblong baking pan with olive oil. Fill in the dough. Pre-heat the oven to 355 F. Bake for 10 min. then reduce heat to 340 F and bake for another 30 min. Remove olive cake from oven and let cool down a little bit before removing from pan. With a knife carefully loosen the edge of the cake. Put the Cake on a wire rack and let cool down completely. Cut in 2 inch stripes.



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