Savoury olive cake with onions

Savoury Olive Cakes with Onions

These can be made in advance and refrigerated. Bake them in a tray of mini loaf moulds or individual mini loaf tins (the tins should be about 10 x 6 x 3,5cm).

Makes 6

Preparation time 15 minutes plus resting Cooking time 15 - 20 minutes

INGREDIENTS

2 tablespoons olive oil
1 small onion, halved and finely sliced 40g plain flour
Tsp baking powder
1/4 tsp salt
4 large eggs, lightly beaten
25Oml milk
85g finely grated Gruyere
85g pitted green olives, halved
200g Lardons

METHOD

Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.

Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sauteed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake. At this stage mix in the cooked but cold lardons.

Preheat the oven to 220 degs c.l mark 7. Oil the 6 mini loaf tins (see above). Give the batter a good stir and divide between the tins. Bake at the centre of the oven for about 15 - 20 minutes until firm and golden. Leave to cool. When cold turn out of the tins and wrap