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Olive Cake

  • Makes 1 loaf
Olive Cake


  • 2 cups flour
  • 4 eggs, at room temperature
  • ¾ cup good-quality oil (virgin olive oil is ideal here)
  • 1 tablespoon baking powder
  • ½ cup dry white wine
  • 1 cup stoned olives, use black or green, marinated, stuffed or plan
  • 1 cup shredded or grated Emmenthal or Edam cheese
  • ½-¾ cup toasted whole almonds
  • 2-3 slices jambon or proscuitto, diced


  1. Preheat the oven to 180ºC. Grease and line a 21 x 11cm loaf tin or one of similar size. Alternatively, two smaller tins can be used.
  2. Sift the flour into a bowl and make a well in the centre. Beat the eggs and oil together and slowly pour into the well, stirring with a wooden spoon to make a thick batter. In a jug, stir the baking powder and white wine together until the powder is dissolved and stir into the batter.
  3. Add the olives, cheese, almonds, and jambon or prosciutto along with a good seasoning of pepper and a pinch of salt. Stir only until mixed. Transfer to the prepared loaf tin.
  4. Bake in the preheated oven for 30 minutes until golden and the cake has shrunk from the sides of the tin and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning out onto a cake rack.

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