Guest guest Posted July 10, 2009 Report Share Posted July 10, 2009 Hi Everyone, This is my first post. I'm a new vegetarian and am loving the way I feel and look. I'm partial to French and Italian cuisines with Greek following them closely. This first recipe is not really a cake though it's what the French call, " cake. " It's a tea bread or quick bread. Serve with a salad for a wonderful entree. I'm looking forward to sharing many recipes with you. Sherilyn * Exported from MasterCook * Cake aux Deux Olives d'un Moelleux Imbattable (Cake with Two Olives and Unbeatable Softness) - France Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams black olives 200 grams green olives 3 large eggs 100 grams flour 10 centiliters milk 4 tablespoons olive oil 165 grams grated Gruyere 4 teaspoons baking powder 10 grams butter -- for the mold Preheat oven to 180 ° C (thermostat 6). Mix eggs, flour and baking powder. Gradually the milk and oil until a homogeneous paste forms. Stir in the Gruyere cheese and olives. Butter and flour a mold and pour in cake batter. Bake for 40 minutes. Effectively monitor the cooking with a knife. Depending on the oven the cake should be finished before the 40 minutes baking period. The cake is finished and ready to be removed from the oven when the knife inserted comes out clean. It is ready to be eaten, preferably as soon as it comes out of the oven so it keeps a crispy crust. Cuisine: " French " Source: " Marmiton, Le Communaute des Gourmands " S(Translated by Sherilyn S.): " July 2009 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 21g Fat (65.4% calories from fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 964mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 5 stars. Preparation: 20 min Cooking time: 40 min Comments: 1. It is a real treat! 2. This cake is very moist. I find that often with other recipes for olive cake you get a cake too dry, but this one has a perfect texture. 3. Very good cake indeed. I think we can do it in small molds for aperitif, anyway it was very good. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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