A very "southern" olive cake recipe to enjoy as an appetizer. In Provence, it's also called "savory cake" since the English brought this shape in the 19th century. Here, it's filled with olives of both colors, smoked duck breast, sun-dried tomatoes, and Bandol rosé. It has become a classic on Provençal buffets, easy to transport, and tasty served warm or cold.

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Ingredients for 8 servings

servings
  • 1 or 2 cake molds (depending on size)
  • 10.5 oz (300 g) flour
  • 3.5 oz (100 g) green pitted olives
  • 3.5 oz (100 g) black pitted olives
  • 1.75 oz (50 g) sun-dried candied tomatoes
  • 1.1 oz (30 g) diced smoked duck breast
  • 0.8 cup (20 cl) Bandol or Provence rosé wine
  • 5 eggs
  • 0.3 cup (8 cl) olive oil
  • 1 packet of baking powder
  • Salt (a little)
  • Espelette pepper powder or Cayenne pepper