Elioti Cypriot Olive Cake

Elioti Cypriot Olive Cake

Discover the unique flavors of the Mediterranean with our delightful Elioti Cypriot Olive Cake! This savory treat is not your ordinary dessert; it's a scrumptious blend of olives and olive oil, creating a moist and flavorful cake that will surprise and tantalize your taste buds. Perfect for gatherings or as a standout addition to your meal, this cake is easy to make and incredibly satisfying. Ready to impress your friends and family with a dish that’s both simple and sophisticated? Let’s dive into this irresistible recipe that will have everyone asking for seconds!

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Cypriot
Serves: 1 cake

Ingredients

  1. 2 cups all-purpose flour
  2. 1 cup olives, pitted and chopped
  3. 1/2 cup olive oil
  4. 1/2 cup milk
  5. 2 eggs
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
  3. Drain and roughly chop the pitted olives into small pieces. Set aside some olives for topping if desired.
  4. In a separate bowl, whisk together the eggs, olive oil, and milk until well combined and slightly frothy.
  5. Gradually pour the wet ingredients into the dry flour mixture, stirring gently to create a smooth batter. Be careful not to overmix.
  6. Fold the chopped olives into the batter, distributing them evenly throughout the mixture.
  7. Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. If desired, sprinkle some additional chopped olives on top.
  8. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Once cooled, slice and serve the Elioti Cypriot Olive Cake as a savory appetizer or accompaniment to meals.

Tips

  1. Choose Quality Olives: For the best flavor, use high-quality olives. Kalamata or green olives work wonderfully in this recipe, adding a delightful briny taste.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
  3. Experiment with Herbs: For an extra layer of flavor, consider adding fresh herbs like rosemary or thyme to the batter. They complement the olives beautifully.
  4. Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean when it’s ready.
  5. Serve Warm or Room Temperature: This cake is delicious served warm right out of the oven, but it also holds up well at room temperature, making it perfect for picnics or potlucks.
  6. Pair with Cheese: Serve slices of the olive cake with a cheese platter for an elegant appetizer or enjoy it alongside a fresh salad for a complete meal.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 25g

Protein: 5g

Fat: 18g

Saturated Fat: g

Cholesterol: 40mg

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