As already mentioned in the recipe for the zucchini goat cheese cake, cakes (from the English cake) are often brought along to aperitifs or picnics in France. They are easy to transport and are a great finger food.

There are countless versions of savoury cakes. Depending on the season, your mood and what you have in the pantry. But what they all have in common are the basic ingredients: flour, eggs, good olive oil and, if you like, cheese, vegetables, herbs, olives or even meat and fish.

Tapenades and vegetable creams are very good in our cakes . You always have them in the cupboard and they keep for a long time. But above all, they are full of flavour and ensure that the cake is moist. Because like their sweet cousin, savoury cakes can quickly become dry.

Eggplant Cake with Olives & Tomatoes

Eggplants are a delicious vegetable! However, we don't always have time to roast them in the oven ourselves so that we can use them as a cream. Our eggplant cream is therefore a quick and delicious solution for baking this eggplant cake.

It is very easy to make and will keep for 2-3 days if well packaged in the fridge. Cakes are easy to transport and are also great as finger food at barbecues or picnics.

Let cool, cut into cubes and serve with a light red wine !

preparation time

Preparation: 15 min

Baking time: 35-45 min

Ingredients

160g flour (T55 or T65)

1 teaspoon dry yeast

100g grated Emmental cheese

3 eggs

60g Greek yogurt (full fat)

1 jar of eggplant caviar

50g black pitted olives

9-10 cocktail tomatoes ( or a jar of tomato confit )

salt & black pepper

50ml olive oil

1 tbsp grain mixture

preparation

1. Preheat the oven to 160 degrees Celsius.
2. Chop pitted olives into small cubes or rings and quarter 5-6 cocktail tomatoes. Set aside the remaining tomatoes for decoration.
3. In a large bowl, mix the dry ingredients flour, yeast and grated Emmental cheese.
4. In a smaller bowl, whisk the eggs with the Greek yogurt and season with salt and pepper.
5. Mix the yoghurt-egg mixture carefully with the dry ingredients in the large bowl. There should be no lumps left.
6. Now carefully fold the chopped olives and tomatoes into the dough. If you decide to use tomato confit instead of fresh tomatoes, you can add 4 tablespoons to the dough.

1. Grease a cake tin with a little olive oil or line it with baking paper. Pour a third of the dough into the tin.
2. Place 2 tablespoons of the eggplant caviar on the dough and use a fork or toothpick to “pull” it through the dough and spread it out to create a nice marbling effect.
3. Pour the remaining dough into the mold and add another 2 tablespoons of eggplant caviar to the dough and also “pull” it through the dough.
4. Cut the remaining cocktail tomatoes into slices and place them on the cake for decoration. Sprinkle with seeds.
5. Now bake in the oven for 45 minutes until golden brown and juicy on the inside.
6. Allow to cool and then cut into slices or cubes.

Bon appetite!