Cake with Olives, Etivaz AOP and Swiss Emmentaler AOP

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup chopped olives
• 1 cup grated Etivaz AOP cheese
• 1 cup grated Swiss Emmentaler AOP cheese
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform cake pan with non-stick cooking spray or butter and dust with flour.
2. In a bowl, whisk together flour, baking powder and salt. Set aside.
3. In another bowl, beat together sugar, butter and oil until pale and creamy with an electric mixer.
4. Add in eggs, one at a time, beating well after each addition.
5. Gradually fold in the dry ingredients alternating with milk until well combined.
6. Stir in olives, Etivaz AOP and Swiss Emmentaler AOP cheese until evenly distributed in the cake batter.
7. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
8. Remove the cake from oven and let it cool completely in the pan before transferring onto a wire rack to cool further.
9. Serve as desired with a sprinkle of grated cheese on top.

Verdict

This savory cake with olives, Etivaz AOP and Swiss Emmentaler AOP cheese is a unique twist on a classic cake recipe. The combination of the slightly salty cheese with rich and moist cake is simply irresistible. This could be a perfect appetizer or a delicious snack.

Serving Suggestions

You could serve this Cake with Olives, Etivaz AOP and Swiss Emmentaler AOP as-is for a savory snack, or slice into smaller portions and serve alongside soup or salad for lunch or dinner. Alternatively, this cake could be a delightful addition to a brunch menu.