Black Olive Cake

Editör 3.2.2017 02:33:0 Cakes and Sweeties
Black Olive Cake

It's a desolate, overcast, stormy, and hopeless Sunday. The best to do appeared like heating a cake, making Turkish tea, and viewing a motion picture. I discovered this formula from an exceptionally mainstream Turkish foodblog: Portakal Ağacı. With the exception of two or three augmentations, I took after the formula. 

2 measures of hacked and set dark olives (I was running low with my heavenly Turkish olives, so I utilized canned olives) 

3/4 container sun bloom, canola, or olive oil 

1 container plain yogurt 

2 measures of flour 

3 eggs 

1/2 container slashed new mint or 1/2 tbsp dried mint pieces 

1 pack green onions, slashed finely 

1 tbsp red pepper chips (on the off chance that you need your cake to be a hot one) 

1 tbsp dark seeds 

1/2 tsp salt (relies on upon what sort of olives you utilize) 

1 tsp preparing powder 

- Beat the eggs and include yogurt and oil. Blend well. 

- Add olives, green onion, mint, red pepper chips, salt, and dark seeds to the blend and blend. 

- Add preparing powder and flour. You'll have a runny blend. 

- Pour in a lubed stove dish. I utilized a 12 x 8 inches oval stove dish. 

- Bake in for 40-50 minutes in a preheated stove at 375F. 

- Let it sit for no less than 15 minutes before you cut and serve. 

This formula which draws out the ideal agreement amongst mint and green onions has turned out so tasty that it'll go straight to Weekend Herb Blogging of Kalyn which is facilitated by Anna of Anna's Cool Finds.

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