Description
A quick and flavorful halal-friendly savory cake infused with olives, mushrooms, and herbs. Perfect for snacks, lunch, or brunch, this easy recipe uses simple ingredients and delivers a tender, aromatic result.
Ingredients
250 g all-purpose wheat flour
3 large eggs at room temperature
100 ml olive oil
100 ml milk
150 g finely chopped mushrooms (cremini or button)
100 g pitted green or black olives, halved
1 packet (7 g) baking powder
Pinch of salt (adjust to olive saltiness)
Freshly ground black pepper
Optional: 50 g shredded halal cheese (e.g., cheddar or gruyère)
Instructions
Preheat oven to 180°C (Thermostat 6). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a bowl, whisk eggs, salt, and pepper until slightly frothy. Add olive oil and milk, mixing well.
Sift flour and baking powder into the wet ingredients. Stir until just combined, avoiding overmixing.
Fold in mushrooms and olives gently. If using, mix in halal cheese.
Pour batter into prepared pan and smooth the top.
Bake for 40-45 minutes, until golden and a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes before slicing and transferring to a wire rack.
Notes
Replace olives with sun-dried tomatoes for a chefs’ twist.
For extra moisture, add 1/4 cup vegetable broth to the batter.
Store in an airtight container for up to 2 days. Freeze slices individually wrapped for up to 2 months.
- Prep Time: 15
- Cook Time: 40
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: Southern European (Halal Adaptation)
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg