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Cut it into large cubes or sliced then halved.  If you have leftovers, it is great with a green salad.

Cake of Rosemary, Black Olives and Tomatoes Confits

Goes great with drinks.

Ingredients

225 gr. Flour
100 gr. Sun dried tomatoes packed in oil
50 gr. Pitted black olives (I like the Greek pungent ones)
½ teaspoon finely chopped fresh rosemary + some tiny branches for decoration on the top
5 eggs
5 Tablsp. white wine
4 Tablsp. olive oil + 1 tsp. to oil the loaf pan
11 gr. Baking powder
Salt and ground pepper

Instructions

Chop the tomatoes. Cut the olives in slices. Beat 4 eggs with a 1 tsp. salt and pepper until the mix doubles in volume. Add the oil and the wine and beat continuously until there is a nice emulsion. Sift in the flour and the baking powder then incorporate the tomatoes, the olives, and the rosemary. Mix well. Grease a 22 cm./9” loaf pan and pour in the mixture. Beat the 5th egg and coat the top, this makes the cake golden. Decorate with tiny sprigs of the rosemary. Bake in a preheated oven at 150C°/300F° for about 50 minutes until the cake has risen and is golden. Let the cake rest 10 minutes before unmolding it. Let it cool on a wire rack.

Sent by Kathleen Auzas