Soon after our arrival in the Languedoc, we were invited to our first apero evening where I experienced olive cake (pronounced “kek” here) made by our friend Alex. I had never heard of it, and the savoury, moist loaf -  a cross between bread and cake - was a revelation. Whilst I'm sure lots of you may have tried it, there are those who will be olive cake virgins, hence sharing my version of this delectable



200 g flour

I use half &half, plain flour and farine au gateaux)
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1 sachet dried yeast
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4 eggs
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150 ml warm milk
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150 ml olive oil
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2tsp dried herbes de provence
(or a mix of fresh herbs if you have them)
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100 gr stoned green olives, sliced
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4 sun dried tomatoes, chopped
(I use the ones in oil)
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70 g comte cheese
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100 gr hard sheep’s cheese, chopped  (brebis or
feta works well)
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15 gr parmesan, grated



1. Grease a 2lb loaf tin and line the bottom with silicone paper. Heat oven to 180° c gas mark 4

2. In a bowl put the flour, yeast, eggs, pepper, herbs and oil. Mix well. Add the warm milk and mix again until a batter like consistency.

3. Add all the other ingredients and stir to mix well. Cover and leave to stand for 30 minutes for the yeast to work its magic and for a lighter cake.

4. Pour into greased loaf tin and cook for 40-45 minutes or until golden brown. Cover with foil half way through the cooking if the cake browns too quickly.