Black Olive Cake
Description
A savory cake that works beautifully for a brunch or an afternoon snack.
Ingredients
- 2 cups black olives pitted
- ¾ cup canola oil
- 1 cup yogurt or sour cream
- 2 cups flour
- 3 eggs
- 1 ½ tablespoons dried mint
- A dash cayenne pepper optional
- 1 tablespoon nigella seeds the black seeds
- ½ teaspoon salt
- 1 teaspoon baking powder
For the filling:
- 1 ½ cups labneh or cream cheese
Instructions
- Preheat the oven to 200°C/400°F.
- Place a rack in the center of the oven.
- Coat 2 round cake pans (22cm/9 inches each) with a non stick spray, or lightly grease it with a small piece of butter and lightly coat it with a tablespoon of flour.
- Sift the flour and baking powder in a bowl.
- Add the nigella seeds, dried mint, cayenne powder (if used) and salt.
- Using an electric mixer, beat the oil and eggs for two minutes.
- Add yogurt, black olives, and the flour mixture.
- Scrape down the edges of the bowl and stir well to incorporate .
- Divide the cake batter equally into the coated pans.
- Bake for 15-20 minutes or until you insert a skewer in the center of the cake and it comes out clean..
- Remove from the oven and set aside to completely cool.
- Spread half of the labneh or cream cheese evenly over the surface of one of the cakes.
- Place the second on top and spread the remaining labne over the surface
- Decorate the cake with cucumbers, tomatoes black olives, and mint leaves. Can drizzle some extra virgin olive oil on top.
Video
[su_youtube url="https://www.youtube.com/watch?v=VpWt2jN2MvU"]Black Olive Cake
Notes
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