Black Olive Cake
A savory cake that works beautifully for a brunch or an afternoon snack. The cream here is labneh (strained yogurt that is very popular in the Middle East). If not available any cream cheese works well as a substitute. This recipe worked beyond my wildest expectations. I am feeling guilty for not putting it in my book.
2 cups black olives, pitted
¾ cup canola oil
1 cup yogurt or sour cream
2 cups flour
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
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.
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