This savoury olive and chicken bread cake is a crowd pleaser. It's perfect for picnics in summer days or a lunchbox.
Ingredients for the tapenade
- 1 g (1/4 tbs) salt
- 2 stalks of fresh thyme, leaves only
- zest of one lemon
- zest of one orange
- 125 g of mixed olives pitted (black, green, kalamata)
- 15 ml (1tbs) olive oil
Ingredients for the cake batter
- 4 large eggs
- 100 mL (1/4 of a cup) olive oil
- 125 mL (1/2 cup) milk
- 250 g (2 cups) plain flour
- 10 g (2 tbs) baking powder
- pinch of salt
- 360 g (2 cups) mixed olives pitted (black, green, kalamata)
- 1 chicken breast diced and stir-fried lightly
- 10 g (1 tbs) flour
To make the tapenade
Mix all the ingredients in a mixer and blend well.
Set aside.
To make the cake
Grease I love bread pan With butter and coat with flour or line it with baking paper.
Warm the oven at 180°C (350°F).
In a standing mixer, beat the eggs and the salt on high speed until light and fluffy. This might take three minutes.
Slowly pour the olive oil while the blender is running. Lower the speed and add the milk.
Add the flour and baking powder. Stop the mixer.
Coat and the chicken pieces and the olive mix with the flour and add the mix to the batter along with the tapenade you set aside before.
Transfer the batter into the prepared pan and bake a cake for 25 to 35 minutes.
Let it cool in the pan, transfer to a cooling rack, slice the bread and enjoy it with drizzles of olive oil fresh or dried tomatoes and basil leaves.
