- November 2018
- Makes 40 squares
- Hands-on time 10 min, oven time 25-30 min
Whip up this easy-to-make, savoury olive cake from chef Lionel Levy of Alycone restaurant in Marseille. Serve with glasses of chilled rosé and conjure up the flavours and aromas of Provence.
- Vegetarian recipes
- 98 kcal
The cake will keep in an airtight container for up to 2 days. Warm through in a medium oven to serve.
Taggiasca olives are small, fruity olives from the Mediterranean (in southern France they’re known as cailletier) that are used as eating olives and pressed for olive oil.
Piment d’espelette (or espelette pepper) is a finely ground French chilli powder often used in Basque cooking. It’s available from souschef.co.uk but if you can’t find it use a little hot unsmoked paprika.
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