Olive, Pesto, Sundried Tomatoes and Goat Cheese Cake

Barcelona,

Hello Ladies,

I hope you are all well!

Today I wanted to share with you a recipe that I have discovered not too long ago. I was looking for something new to try, that could be eaten cold and that Beth could eat (so no meat, no cheese, except for goat) for a party we had at our apartment.

It was a very casual party, and dinner was served on a buffet (hence the “has to be eaten cold” part) as I wanted to prepare everything ahead of time so I could sit and chat with our guests.

I found the recipe online, and I decided to give it a try… it was a huge success!

I thought it was really delicious and as soon as I tasted it I knew I had to share it with you 🙂

Photo 23-05-15 20 16 48

Ingredients for 1 cake

180g flour (I used wholeweat)

50g butter (I divided by 2)

3 eggs

8cl of sundried tomato oil

12 gorgeous sundried tomatoes

160g of green olives (I bought the pre-cut ones in a jar, very practical)

1 goat cheese “buche”

2-3 tsp pesto

3 tsp parmesan (I didn’t put any so that Beth could eat it)

Salt, Pepper, and plenty of thyme!

First start by melting the butter.

Preheat your oven at 180°.

In a bowl, mix the flour, butter, oil and eggs and mix until smooth. Cut the goat cheese in little pieces and add them to the mix. Add the olives, the pesto, the (optional) parmesan, the tomatoes (also cut to little pieces) and salt, pepper and thyme to taste.

Mix all with a wooden spoon. Doesn’t it look good already? 😉

Photo 28-05-15 19 52 53   Photo 28-05-15 19 54 01

Then pour the mix into a cake tin. And in the oven it goes for about 35-40 minutes.

Take it out and let it cool.

Once it is cold, put in on a nice plate and cut it into even pieces.

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Serve with a nice green salad from the market 🙂

FYI: 212 calories per serving (if you cut 12 pieces).

Lots of love and hope to see you soon,

DIL/SIL

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6 thoughts on “Olive, Pesto, Sundried Tomatoes and Goat Cheese Cake

  1. Jan June 5, 2015 at 6:59 am Reply

    Hi Hanin,
    This is the recipe Beth told me is totally fantastic. I want to make it for the big birthday party next Saturday. Do you remember where you found it on the internet? If it’s as good as it looks, and sounds I’d like to see what else they have.
    One question; did you only use half the amount of butter? I’ll replace the parmesan with pecorino to avoid the cow dairy problem. Can’t wait!

  2. Beth @ Culinary Correspondence June 22, 2015 at 1:40 pm Reply

    This is such a great recipe! Too bad, I didn’t realise there was butter 😦

    Mom, when you made it for the party what did you sub for the butter?

    • Hanin June 22, 2015 at 3:15 pm Reply

      Hola guapa!
      I didn’t use any butter 🙂 just the oil from the sundried tomatoes and you’re good to go!

  3. Jan June 24, 2015 at 3:40 pm Reply

    Hanin made it for the party!!! Remember how delicious? No left overs that’s for sure!

  4. Emily @ culinarycorrespondence.com July 1, 2015 at 8:18 pm Reply

    I still dream of this- it was absolutely delicious!

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