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    Savoury Olive Cake with Onions

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    Savoury Olive Cake with Onions

    These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins.

    • Preparation time: 15 minutes, plus 2 hours resting
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 2 hours 30 minutes to 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

    Makes: 6


    • 2 tbsp olive oil
    • 1 small onion, halved and finely sliced
    • 40g plain flour
    • 2 tsp baking powder
    • ¼ tsp salt
    • 4 large eggs, lightly beaten
    • 250ml milk
    • 85g finely grated Gruyere
    • 85g pitted green olives, halved


    1. Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.
    2. Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake.
    3. Preheat the oven to 220C, gas mark 7 and oil 6 mini loaf tins (see above). Give the batter a good stir and divide between the tins. Bake at the centre of the oven for 15-20 minutes until firm and golden. Leave to cool. When cold, turn out of the tins and wrap.

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