Quite sorry for the lack of activity around here. I’m still travelling and it can be difficult to find a reliable internet connection where I am. Anyway, since I have no idea how long this glimmer of green wifi light is going to last, I’m going straight to the chase and talk about this week’s French Fridays with Dorie recipe.
It’s a salted cake or cake salé as the French would call it. I tend to agree with them since for me it’s more cake-y than bread-y. And in this version, Dorie has us put olives, tapenade, and LOTS of cheese.
To be honest, I was at first a little nervous about the olives. I had never made cake salé with olives before. I normally make mine with lots of herbs, summer vegetables and goat cheese. But I went ahead and chopped my olives, and made my tapenade. I mixed them in the batter and started grating my cheese – good ol’ cheddar. LOTS of it. I’m more familiar with the metric system and had no idea how much 6 oz of cheese would yield. So to my converter I turned and holy cow: 170 gr of cheese. I don’t know about you but 170 gr seemed a lot to me. I usually add at the very most only 100 gr of cheese to my cake. But anyway, in Dorie I trust. So I pressed on. I grated and grated.. and grated. Did I mention I hate grating? It’s one of my least favourite kitchen tasks, right up there with peeling red Asian shallots.
In the end, I had what seemed to me like a mountain of cheese. I dumped them along with the olives and other goodies and tasted the batter raw.. it was salty. Too salty. Why oh why did I put that much cheese in my batter?! I couldn’t even taste my tapenade (which I loved). It seemed such a shame. Luckily I then spotted a jar of sundried tomatoes. I quickly chopped some, mixed them into the batter and prayed that it will all be alright.
And guess what, it tasted like back-of-the-card cheese and sundried tomato bread.
Back-of-the-Card Cheese and Olive Bread (in 5 steps)
- Throw in flour, baking soda and a little salt in a bowl.
- In another bowl, whisk together eggs, milk, tapenade and olive oil.
- Pour wet ingredients into dry ingredients. Mix it all up.
- Fold in the chopped olives, chopped sun-dried tomatoes, lemon zest and some cheese.
- Pour into a loaf pan and bake for 45 minutes.
The complete recipe can be found in Dorie Greenspan’s “Around My French Table”.
- Dorie Greenspan’s book: “Around My French Table”
- French Fridays with Dorie
- Amazon page for Dorie’s book