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Soft olive cake with yoghurt (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 40 min mins
Total Time 55 mins
Racing: , , ,
Difficulty: Easy
Servings: 8
Description

Savoury cakes are my favourite for aperitifs with friends, picnics in the sun or Sunday buffets. This version with olives, peppers and Comté cheese, ultra moist thanks to the yoghurt, is one of my favourite recipes. It's always the first to disappear, and that's no coincidence!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 200 g of flour
  • 1 bag baking powder (Alsatian type)
  • 3 eggs
  • 250 g plain yoghurt
  • 2 tbsp. olive oil
  • 75 g grilled peppers (jarred or home-cut)
  • 75 g green olives (cut into slices)
  • 100 g of Comté (diced)
  • Thyme
  • salt
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Preheat the oven to 225°C. Butter a cake tin.
    2. In a bowl, beat the eggs, flour, baking powder and yoghurt until smooth.
    3. Stir in the oil, thyme, salt and pepper.
    4. Add the peppers, olives and Comté cheese and mix well.
    5. Pour into the tin. Bake for 40 minutes. Leave to cool before unmoulding.
    Storage tip: keeps for 48 hours well wrapped - ideal for making ahead.

    THERMOMIX® METHOD
    Preparation - with Thermomix
    - Butter a small rectangular tin.
    - Mix the flour, eggs, olive oil, yoghurt, baking powder, thyme, salt and pepper → 10 sec / speed 5
    - Stir in the peppers, olives and cheese → 5 sec / reverse / level 3
    - Pour into the buttered tin.
    - Bake for approx. 40 minutes. Leave to cool in the tin, then remove from the mould.
    - Cut into pieces and serve as an aperitif.
    Storage tip: keeps for 48 hours well wrapped - ideal for making ahead...
Read it online: https://auxdelicesdecaroline.com/en/recipe/cake-aux-olives-moelleux-au-yaourt-methode-traditionnelle-thermomix/