I love the idea of olive loaves. Indeed I love olive loaves themselves. But there is a caveat - I prefer them as yeasted loaves. Although I didn't have an issue with dryness that Gill had, I was slightly unconvinced by this texture.
Imagine if you will, a cross between an olive flavoured cake and a scone. The texture was very much scone/cake, but the flavour totally savoury. Odd.
However, The Fair Physiologist and I very much enjoyed it for our lunch in the glorious summer weather we had this week.We followed this excitement by going out to buy a watering can for my new garden. It was all go round here.
I'm playing catch up at the moment, so look out for a deluge of posts over the next hours/days. Gill suggested I might just skip over the ones I am behind. My dear reader, you will be pleased that I reacted in shock and amazement that I might not get to bake Mocha Marshmallow Cake.
Ingredients:
Loaf:
600g Strong flour
1 tbsp baking powder
1/2 tsp ground black pepper
1/8 tsp crushed garlic
1 tsp maldon sea salt
1 tbsp finely chopped rosemary
2 large eggs
125ml olive oil
250ml whole milk
1 tbsp honey (I think I would reduce this next time, it gave a disconcerting sweetness)
200g pitted black olives, roughly chopped (I used tinned olives, and slightly less than this, as I failed to remember that the weight of tinned olives is the undrained weight, when doing my shopping online)
2 tbsp black olive tapenade (I used "olive pate" as this was all I could find when shopping and seemed close enough)
Top:1 tbsp baking powder
1/2 tsp ground black pepper
1/8 tsp crushed garlic
1 tsp maldon sea salt
1 tbsp finely chopped rosemary
2 large eggs
125ml olive oil
250ml whole milk
1 tbsp honey (I think I would reduce this next time, it gave a disconcerting sweetness)
200g pitted black olives, roughly chopped (I used tinned olives, and slightly less than this, as I failed to remember that the weight of tinned olives is the undrained weight, when doing my shopping online)
2 tbsp black olive tapenade (I used "olive pate" as this was all I could find when shopping and seemed close enough)
1/2 tsp sea salt
3-4 fresh rosemary springs (Their sprigs must be tiny - I picked 4 for the entire loaf, including the chopped rosemary, and still had 2 left over by the time I had thoroughly decorated)
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2 comments:
I think you can get good results from any oven if you learn the quirks... I had a really terrible oven for ages but it worked for me – it had fan but no other options! Anyway your bake looks lovely so definitely something is going right. Congrats on the new home and thanks for linking with #CookBlogShare
Thanks Lucy. This one seems more even than my old oven, which, despite being fan, was much hotter in the back left corner - I got very used to rotating everything several times, so I agree - once you've understood the quirks, you're fine.
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