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4 Tbps flour
2 tsp baking powder
0.5 tsp salt
4 eggs - lightly beaten
1 c milk
3 oz Parmigiano-Reggiano or Swiss Gruyère cheese - freshly grated
1 c (scant) black Nyons olives, pitted and halved lengthwise
1 Tbsp extra-virgin olive oil
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About 1 cup homemade Tomato Sauce
Butter a 6-cup loaf pan (preferably nonstick), and set it aside.
In a large bowl, combine the flour, baking powder, and salt, and stir to blend. Slowly add the eggs, whisking to incorporate. Whisk in the milk, cheese, olives, and oil.
Set aside for 2 hours to allow the flour to absorb the liquids (making for a lighter cake).
Preheat the oven to degrees 425F.
Stir the batter to blend once again. Pour the batter into the prepared loaf pan. Place in the center of the oven and bake until firm and golden, about 30 minutes. Serve at room temperature, sliced and cut into cubes. Or to serve as a first course, slice and serve with fresh tomato sauce.
2 tsp baking powder
0.5 tsp salt
4 eggs - lightly beaten
1 c milk
3 oz Parmigiano-Reggiano or Swiss Gruyère cheese - freshly grated
1 c (scant) black Nyons olives, pitted and halved lengthwise
1 Tbsp extra-virgin olive oil
-
About 1 cup homemade Tomato Sauce
Butter a 6-cup loaf pan (preferably nonstick), and set it aside.
In a large bowl, combine the flour, baking powder, and salt, and stir to blend. Slowly add the eggs, whisking to incorporate. Whisk in the milk, cheese, olives, and oil.
Set aside for 2 hours to allow the flour to absorb the liquids (making for a lighter cake).
Preheat the oven to degrees 425F.
Stir the batter to blend once again. Pour the batter into the prepared loaf pan. Place in the center of the oven and bake until firm and golden, about 30 minutes. Serve at room temperature, sliced and cut into cubes. Or to serve as a first course, slice and serve with fresh tomato sauce.
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