Olive cake recipe | delicious. magazine

Name: Olive cake recipe | delicious. magazine
Ingredients: 235g plain flour; 1 tbsp baking powder; 8 medium free-range eggs; 130ml whole milk; 50ml double cream; 45ml olive oil; 300g parmesan (or vegetarian alternative), finely grated; 180g sun-blush tomatoes, roughly chopped; 150g pitted black olives (taggiasca if you can find them – see Know-how); Bunch fresh basil leaves, roughly torn; Pinch piment d’espelette (see Know-how); You’ll also need:; 20cm x 30cm swiss roll tin or straight-sided deep roasting tray, greased and lined with non-stick baking paper

www.deliciousmagazine.co.uk

Whip up this olive cake from chef Lionel Levy of Alycone restaurant, serve with glasses of chilled rosé and conjure up the flavours and aromas of Provence

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Ingredients

235g plain flour
1 tbsp baking powder
8 medium free-range eggs
130ml whole milk
50ml double cream
45ml olive oil
300g parmesan (or vegetarian alternative), finely grated
180g sun-blush tomatoes, roughly chopped
150g pitted black olives (taggiasca if you can find them – see Know-how)
Bunch fresh basil leaves, roughly torn
Pinch piment d’espelette (see Know-how)
You’ll also need:
20cm x 30cm swiss roll tin or straight-sided deep roasting tray, greased and lined with non-stick baking paper