JamieOliver.com

Cake salé. Savoury cake.

My son bought me a savoury cake book some years back, i havn't stopped making them and have one at once a week,

ham & goats cheese / cheese & black olive / dried tomato & goats cheese........the list is no ending. We make them and cut into small squares as aperitif, served warm with salad as a side, also warm with a spoonful of fresh cream on the top flavoured with lemon....i could go on oh and a toasted slice for breakfast is a wonder..........

Heres one just for an idea, i don't use the wine or the meat in mine though.



OLIVES CAKE

Ingredients :
Olives cake recipe for 6 to 8people :
For 1 or 2 baking tins depending on their sizes
300g strong flour
100g pitted green olives
100g pitted black olives
50g sun dried tomatoes
30g smoked duck
20 cl rose wine
5 eggs
8 cl olive oil
15g baking powder
Some salt
Some cayenne pepper

Direction :
1) Start your oven at 200 degrees Celsius (392F)
2) In a bowl, mix the olives, the smoked duck and 50g of flour. In this way they will stay dispersed evenly in all the cooked cake.
3) in another bowl, place the flour. Add the beaten eggs, baking powder, tomatoes, salt, wine, pepper and the olive oil. Mix well with a spatula. Then, add the olives.
4) Allow to rest for 15 minutes and pour the mixture into a (or 2) tins.
5) Bake for 40 minutes.

Wow, thank you, they sound even better than I thought!  I am with Susanne, Kye, do you have any more recipes?  I am really excited to try this!  Thank you very much!

I don't know!
I don't know!
I don't know!

*where is the 2 year old child jumping up and down with anticipation emoticon when I need it?*

I found lots when googling - like this: http://currybazaar.blogspot.com/2007/03 … es_14.html 

OK i'll carry on posting them as long as you want.


The basic of all the quick savoury cakes i make are:
3 eggs
150g flour
1 packet of baking powder (11g)
10 cl oil
12.5cl milk
salt (except when using bacon)
pepper

For a surprise savoury, i'll use anything that comes to hand, sometimes all i have are some forgotten bits of cheese, chopped, sometimes 3 or 4 depending, and add any herbs that i can find, we have something called 'oseille' (sorrel) which is magical.  This week though i want to try an asperagus and gruyère, with girolles that i will buy dried.

Westie, you'd love the bacon and cranberry one, i had some rashers of bacon, about 8, chopped them up, threw in a handful of cranberries that i had in the freeze....that was really great.

Susanne, whenever you see a recipe with olives, just leave them out.

Savoury cake:
http://www.jamieoliver.com/foodwise/art … hp?id=1798

Savoury sablés:
http://www.jamieoliver.com/foodwise/art … hp?id=1632



From North Africa is the Kookoo Sabzi, with more ingredients. I made one of these for my Dad at xmas, as he defied me to doing one that he had never tasted. I found this on the web at the time and i thought that it was one of the best that i had ever made.
An excellent spiced cake, versions of which are known throughout North Africa and the Arabic world.

Ingredients:

¼ tsp Cayenne pepper
Crushed black peppercorns to taste
6 eggs
½ tsp dried mint
4 tbsp chopped fresh mint
10 saffron threads (i used a big pinch of powdered)
½ tbsp mixed herbs (fresh or dried)
sea salt to taste
2 tsp butter
110g spinach
2 bunches spring onions
¼ turmeric
2 tbsp watercress, chopped
(For the Arabian version ijjah Bil Tawabel add ¼ tsp Sumac).

Beat the eggs and mix with the turmeric, saffron, crushed black peppercorns, sea salt and cayenne pepper. De-stalk the spinach and shred the leaves into fine strips. Chop the spring onions into fine rings and and add to the egg mixture with fresh & dried herbs.

Brush a flan dish (20cm) with butter and pour-in the mixture. Cover this with foil and bake for about 20 minutes in an oven pre-heated to 160°C. At this point remove the foil and bake for a further ten minutes, until the savoury cake is golden brown in colour.

To make Ijjah bil Tawabel simply include sumac along with the saffron to the initial mixture. To make the traditional Iranian New Year dish (Kookoo Now Rooz), add chopped nuts and dried fruit, serving with a yoghurt and fennel sprig garnish.