What a fantastic day – and with brilliant results. It felt like we were back at school with all the glue that was being used. Lots of creativity – I hope you will all continue, maybe not with all the ideas but adding just a little bit of texture to an ordinary painting makes all the difference.
As promised here is the recipe for the olive cake – taken from Clotilde Dusoulier’s book Chocolate & Zucchini
Heat oven to 180 deg
150g plain floor
1 tablespoon baking powder
3 large eggs
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 tablespoon olive oil
150g plain whole yogurt – Greek preferably
100g – 150g filling of choice:
chorizo, olives – green or black, sun dried tomatoes, mixed herbs – dried or fresh, feta cheese crumbled, parmesan cheese, nuts, cubes of ham etc. etc. (usually three main ingredients)
Use a loaf tin and line with baking paper – just squidge in, no need to cut to shape
Combine flour and baking powder – set aside.
Whisk eggs, salt and pepper, then whisk in oil and yogurt. Sieve in the dry ingredients and then fold in the added flavours with a wooden spoon. Don’t over mix. Pour the batter into the loaf tin and bake for 40 – 50 mins – check with a skewer. You could sprinkle some sesame or other seeds on top before baking.
Leave to cool for a few minutes before pulling out of the tin.