Olives, lardons and feta

Olives, lardons and feta

By
From
Magic Cakes
Serves
10
Prep
25 mins
Cooking time
50 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
3 eggs, separated
1 tablespoon olive oil
100g salted butter, melted
90g plain flour
1 tablespoon snipped basil
sea salt
freshly ground black pepper
350ml milk, at room temperature
125g green olives
125g lardons
125g feta, diced

Equipment

Quantity Ingredient
20 cm rectangle cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the olive oil and melted butter until the mixture is smooth. Add the flour and basil and season generously with salt and pepper. Beat for a few minutes more. Gradually pour in the milk, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  4. Cut the olives in half. Put them in the bottom of the cake tin. Lightly brown the lardons in a frying pan then sprinkle them over the olives. Add the diced feta. Pour the batter over the olives, lardons and feta, then smooth the surface with the blade of a knife. Bake in the oven for 50 minutes. When the tart comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • Serve this cake with a cucumber, spring onion and feta salad accompaniment. Garnish with a few fennel fronds and drizzle with olive oil.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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