Cake with Olives and Pastis: Chef’s Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 cup sugar
• 3 eggs
• 1/2 cup milk
• 1/4 cup pastis
• 1/2 cup pitted and chopped Kalamata olives

Instructions:

1. Preheat the oven to 350°F and lightly grease a 9-inch cake pan.
2. Mix together the flour, baking powder, and salt in a large bowl.
3. In a separate bowl, beat together the olive oil and sugar until well combined.
4. Add the eggs to the olive oil mixture, one at a time, beating well after each addition.
5. Stir in the milk and pastis.
6. Gradually add the flour mixture to the olive oil mixture, stirring until just combined.
7. Stir in the chopped olives.
8. Pour the batter into the prepared pan and smooth out the top with a spatula.
9. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Verdict:

This savory cake is a unique and delicious twist on a classic sweet treat. The pastis adds a subtle anise flavor and the salty olives provide a nice balance to the sweetness of the cake. Perfect for an unconventional brunch or as an appetizer for a dinner party.

Serving Suggestions:

• Slice the cake into small pieces and serve as an appetizer with a glass of pastis.
• For brunch, serve the cake with scrambled eggs and a side salad.
• Top slices of the cake with a dollop of whipped cream and a sprinkle of chopped pistachios for a dessert option.