Chic and Cheerful: Savoury French Olive, Cheese and Onion Cake

I have the fondest memories of stumbling upon hidden boulangeries during my travels through the French countryside. The aroma of freshly baked bread mingling with the salty scent of olives and cheese would instantly draw me in. One particularly charming bakery in Provence had a window display showcasing a rustic-looking cake studded with olives and cheese. Intrigued, I bought a slice and savoured every bite – the savoury flavour was incredibly satisfying and comforting, a delightful departure from the usual sweet pastries. That experience sparked my love affair with savoury cakes, and this recipe is my homage to that unforgettable taste of France.

Recipe Overview

• Prep Time: 2 hours 20 minutes (includes resting time)
• Cook Time: 15-30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6-8
• Yield: 1 loaf or 6 small mini loaves
• Dietary Type: Not specified

Ingredients

• 2 tablespoons olive oil
• 1 small onion, halved and finely diced
• 100 g plain white flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, lightly beaten
• 200 ml milk
• 100 g finely grated gruyere
• 100 g green olives, pitted and halved

Equipment Needed

• Small frying pan
• Large bowl
• Whisk
• 6 mini loaf tins (approximately 10 x 6 x 3.5cm each) or 1 large loaf tin
• Oven

Instructions

1. Begin by heating the olive oil in a small frying pan over medium heat. Add the finely diced onion and cook gently for about 10 minutes, or until the onion is soft, translucent, and slightly golden. Stir occasionally to prevent burning. This slow caramelization is key to unlocking the onion’s sweetness and enhancing the overall flavour of the cake. Set aside to cool slightly.

2. While the onion is cooking, prepare the dry ingredients. In a large bowl, sift together the plain white flour, baking powder, and salt. Sifting ensures a light and airy texture, preventing lumps in the batter.

3. In a separate bowl or directly into the bowl with the dry ingredients, gradually whisk in the lightly beaten eggs, followed by the milk. Whisk until you have a smooth batter, free from any lumps. Over-mixing can lead to a tough cake, so whisk gently until just combined.

4. Now, add the flavour! Mix in the finely grated gruyere, halved green olives, and the sautéed onions, along with any remaining oil from the pan, into the batter. Ensure the ingredients are evenly distributed throughout the mixture.

5. Cover the bowl with plastic wrap or a clean kitchen towel and leave the batter to rest for 2 hours at room temperature. This resting period is crucial for developing a lighter cake. The baking powder has time to activate, and the gluten in the flour relaxes, resulting in a more tender crumb.

6. Preheat the oven to 220°C (450°F, Gas Mark 7). Grease 6 mini loaf tins (approximately 10 x 6 x 3.5cm each) or one large loaf tin with butter or cooking spray. Make sure to grease the tins thoroughly to prevent the cake from sticking.

7. Give the batter a good stir to redistribute any settled ingredients. Then, carefully divide the batter evenly between the prepared tins. If using a large loaf tin, pour the entire batter into the tin.

8. Bake in the centre of the preheated oven. For the 6 mini loaf tins, bake for 15-20 minutes. For the large loaf tin, bake for 20-30 minutes, or until the cake/cakes are firm to the touch and golden brown on top. A toothpick inserted into the centre should come out clean, though a few moist crumbs are acceptable.

9. Once baked, remove the tins from the oven and let the cakes cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely. Allowing them to cool slightly in the tins helps prevent them from breaking.

10. When completely cool, wrap the savoury cake/cakes tightly in plastic wrap or store them in an airtight container.

Expert Tips & Tricks

• Cheese Choice: While gruyere offers a classic nutty flavour, feel free to experiment with other cheeses like Comté, Emmental, or even a sharp cheddar for a bolder taste.
• Olive Variations: Black olives, Kalamata olives, or a mix of both can be used in place of green olives. Adjust the amount according to your preference.
• Herb Infusion: Add a tablespoon of chopped fresh herbs like thyme, rosemary, or oregano to the batter for an extra layer of flavour.
• Temperature Precision: Oven temperatures can vary, so keep a close eye on the cake/cakes while baking and adjust the time accordingly. If the tops are browning too quickly, loosely tent them with foil.
• Make-Ahead Magic: The batter can be prepared a day in advance and stored in the refrigerator. Just give it a good stir before baking.
• Preventing a Soggy Bottom: Place the baking tin on a preheated baking sheet in the oven. This helps to ensure the bottom of the cake cooks evenly and prevents a soggy base.

Serving & Storage Suggestions

This savoury cake is incredibly versatile. Serve slices as a snack with a smear of butter or cream cheese. It also makes a fantastic addition to a cheese board or charcuterie platter. For a light lunch, serve alongside a fresh salad or a bowl of hearty soup. Sliced cake can also be used as a unique alternative to sandwich bread.

Store the cooled cake/cakes wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 2 months. To reheat, wrap slices in foil and warm in a low oven or microwave briefly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.4 kcal	N/A
Calories from Fat	152 g	57%
Total Fat	17 g	26%
Saturated Fat	5.9 g	29%
Cholesterol	146.9 mg	48%
Sodium	597.4 mg	24%
Total Carbohydrate	16.6 g	5%
Dietary Fiber	1.2 g	4%
Sugars	0.8 g	3%
Protein	12.2 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the plain white flour with a gluten-free blend. You may need to add a binding agent like xanthan gum to improve the texture.
• Dairy-Free: Use a plant-based milk alternative such as almond, soy, or oat milk in place of the cow’s milk. Substitute the gruyere with a dairy-free cheese alternative.
• Vegetarian: This recipe is already vegetarian-friendly.
• Mediterranean Twist: Add sun-dried tomatoes, artichoke hearts, and feta cheese for a true taste of the Mediterranean.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a spicy kick.
• Seasonal Vegetables: Incorporate seasonal vegetables like roasted bell peppers, zucchini, or asparagus for a vibrant and flavorful twist. Adjust baking time as needed.

FAQs (Frequently Asked Questions)

Q: Why is it important to rest the batter for 2 hours?
A: Resting the batter allows the baking powder to fully activate and the gluten in the flour to relax, resulting in a lighter and more tender cake.

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with different cheeses like Comté, Emmental, or cheddar, depending on your flavour preference.

Q: How do I prevent the cake from sticking to the tin?
A: Make sure to grease the loaf tin thoroughly with butter or cooking spray before pouring in the batter.

Q: Can I freeze this savoury cake?
A: Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap or store it in an airtight container for up to 2 months.

Q: Is it necessary to sift the flour?
A: Sifting the flour, baking powder, and salt together ensures a lighter texture by preventing lumps in the batter. However, if you don’t have a sifter, you can simply whisk the dry ingredients together thoroughly.

Final Thoughts

I truly hope you give this Chic and Cheerful Savoury French Olive, Cheese and Onion Cake recipe a try. It’s a delightful and satisfying treat that is perfect for any occasion. Feel free to customize it with your favourite cheeses, olives, and herbs. Once you’ve tried it, I would love to hear about your experience and any variations you might have created. Serve it with a crisp glass of white wine or a cup of warm soup for a truly unforgettable culinary experience. Happy baking!