Super moist bacon and olives cake

Super moist bacon and olives cake

Perfect for picnic, snacking or lazy week night dinner, savory cakes are a thing I use and reuse all summer. This is a simple version with bacon and olives.

You can really throw whatever is sitting in your fridge and it’ll most likely be good. Get creative. It's delicious with sun dried tomatoes and feta too.

This is an olive oil based cake so it is very moist and soft. I didn’t add any salt because bacon is quite salty already. It keeps well in an air-tight container for 2-3 days.

Grated cheese is an option. Well not for me, never an option, I always put cheese everywhere but you know, skip it if you want. It helps keeping the olives from falling at the bottom of the cake while baking.

Super moist bacon and olives cake :

  • 100g bacon
  • 100g pitted olives
  • 3 eggs
  • 2 tbsp sour cream
  • 200g flour
  • 2 tbsp grated cheese
  • 1 packet yeast (8g)
  • 10cl olive oil
  • Pepper

Preheat the oven at 180°C (356°F).

Fry your bacon cut in small pieces in a frying pan.

In a mixing bowl, add flour and yeast.

Add beaten eggs, sour cream and mix well.

Pour the olive oil and mix gently. Season with pepper.

Chop the olives coarsely and add it to the mix with bacon and cheese.

Pour in a greased pan and bake for 40 minutes.

Enjoy warm or at room temperature.