Olive, Sundried Tomato and Oregano Cake

I love recipes that allow for a little creativity and improvisation, and this is one of those recipes. Once you make the basic cake recipe, you can spruce it up with whatever flavors you like. Today, I used olives, sundried tomatoes, and oregano, but a little cheese, bacon, onion, and fresh herbs sounds pretty good too! Just throw in whatever bits you have in your fridge or pantry and turn this savory, versatile cake into a party of flavors.

Just a note, you really have to try this cake recipe with some nice fresh olives. I really think their saltiness and tartness works very well here.

This cake is especially good dipped in some balsamic and olive oil with fresh cracked pepper. Yum!

Olive, Sundried Tomato and Oregano Cake

Makes 1 cake

1/2 cup Whole Wheat Flour

1/2 cup All Purpose Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Pepper

3 eggs

240 ml Evaporated Milk

50 ml Vegetable Oil

2 tsp Dried Oregano

1/4 cup Black Olives, pitted and sliced

1/4 cup Green Olives, pitted and sliced

1/2 cup Sundried Tomatoes, chopped

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).. Grease and line a loaf pan.

In a large bowl, mix together flours, baking powder, salt and pepper. In another bowl, beat eggs. Then beat in milk and oil. Add the liquid ingredients to the dry ingredients, mixing only until incorporated (do not over mix!). At this point, you can stir in any flavorings that you like. I used olives, sundried tomatoes and oregano.

Pour the mixture into the prepared loaf pan, and bake in the preheated 180 degree Celsius oven for 35- 45 minutes, until a toothpick inserted into the center comes out clean.