Savoury olive and sundried tomato cake served with side salad
Harvest of the day
- Side salad: broad beans, lettuce, rocket, tomatoes, edible flowers
- Olive and sundried tomato cake: thyme and oregano
- Vinaigrette: chives, parsley
- Fly cemetery: red and black currants
- 180g all-purpose flour
- 2 tsp baking powder
- 1 tsp thyme and oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 eggs
- 125 ml plain yogurt
- 60 ml extra-virgin olive oil
- 115 g cheddar cheese
- 100 g diced sundried tomatoes
- 85 g pitted green olives
Preheat oven to 175°C. Grease a 9 x 5-in (23 x 12 cm) loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, thyme and oregano, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, sundried tomatoes, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
- For the Pastry
- 300 g Plain Flour
- 150 g Butter (chilled)
- 50 g Icing Sugar
- 1 Egg
- 2-3 tsp Cold Water
For the Filling
- 200 g Currants
- 75 g Sugar
- 50 g Butter (softened)
- 1 tsp Mixed Spice
Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
In a bowl mix the currants, sugar, butter and mixed spice until combined.
Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
Bake for 25-30 minutes until a light golden brown colour.
Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.