Cake Orloff with raclette cheese, zuccini and black olives. | Maison Mirabeau
A staple of French bistro cuisine, this savory cake is quick to make but very versatile and is a good way to use whatever you find in your fridge.
Ingredients
- 50ml of Olive Oil
- 4 Eggs
- 200g flour ( I use 100g white, 100g spelt)
- 5g baking powder
- 50ml milk
- a handful of de-stoned black olives
- 1/2 Zuccini , roughly grated
- a good pinch of salt
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