Ingredients
- 150g of flour
- 1 sachet of yeast
- 4 eggs
- 150g of green olives (stones removed) (or black olives or a mixture of the two)
- 80g of skinned hazelnuts
- 150g of grated Comté cheese
- Oil
- 15g of butter
- 15cl of milk
- Salt
- Pepper
Preparation
- Preheat the oven to 210 °C (between gas mark 6-7).
- Use a cheese grater to shred the Comté onto a plate.
- Sieve the flour then empty it into a bowl. Add the sachet of yeast.
- Break open the eggs and mix them in whole, one after the other, using a wooden spoon.
- Add five tablespoons of oil one by one and then the milk, stirring the mixture all the while.
- Add salt then stir vigorously.
- Mix using an electric mixer until the batter becomes smooth and buttery in texture.
- Add the pepper.
- Coat the bottom and sides of the mould you’ll be using with butter.
- In a large pot bring enough water to the boil for the olives, then quickly submerge the olives for several seconds.
- Drain them using a strainer then rinse them under cold water.
- Using kitchen roll to soak up the remaining water.
- Add them to the batter along with the skinned hazelnuts and grated Comté.
- Mix well then pour this mix into the cake mould.
- Place in the oven for 10 minutes.
- Reduce the temperature to 150 °C then leave for another 40 minutes.
- Once finished remove the cake from the oven and its mould.
- Leave the cake to cool on a rack, then cut into slices.
