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Saturday, November 18, 2006

Savory Olive and Mushroom Cake

Seasonal Recipe of the Week
I found this recipe a few years ago while wandering through a cookbook in a used bookstore I didn't buy. I jotted it down on a piece of scrap paper in my purse. Then I played with it and changed some ingredients and here it is...

1 cup whole wheat flour
1 cup A.P. flour
1/4 teaspoon salt
1/2 teaspoon baking powder
4 room temp eggs
1/2 cup white wine (Riesling or Pinot Grigio)
1/4 cup olive oil
1 cup sauteed diced Portobello mushrooms
salt and pepper to taste
1/8 teaspoon Mace
1 tablespoon Madiera
2 cups diced pitted green olives
1 cup shredded Gruyere cheese

Preheat oven to 400 degrees. Saute diced mushrooms in 1 tablespoon olive oil. Add Madiera, mace, salt and pepper. Set aside to cool. Combine flours, powder and salt in a large bowl. Add eggs oil and wine and stir to combine. Don’t over mix. Stir in olives, mushrooms and cheese. Spoon batter into a greased, 8-inch round cake pan. Smooth batter on top. Bake for 10 minutes at 400 and then lower oven to 350 and bake 30 minutes more or till done. You can tell it's done when cake is golden brown on top and pulls away from sides of the pan. Let cool 10 minutes and then turn out onto a plate and serve warm with a salad.