Savory Olive, Pancetta and Pine Nut Cake

Ingredients

• 150 g Pancetta (cut into small dice)
• 30 g Pine nuts (dry roasted)
• 200 ml Whole milk (at room temperature)
• 3 pcs Eggs (at room temperature)
• 60 ml Olive oil (extra virgin)
• 200 g All‑purpose flour (sift before use)
• 5.5 g Baking powder (½ packet)
• 50 g Grated Parmesan (fresh, preferably not pre‑grated)
• 120 g Grated Gruyère (100 g in the batter + 20 g for the top)
• 50 g Lamb's lettuce or arugula (washed and spun dry)
• 100 g Mixed olives (black and green) (already pitted, cut into pieces)
• 80 g Sun‑dried tomatoes (rehydrated if needed, diced)
• to taste Salt (fine salt)
• to taste Ground black pepper (freshly ground)

Instructions

1. Cut the pancetta

   Cut the pancetta into small dice about 1 cm.

   Time: PT5M

2. Toast pancetta and pine nuts

   In a medium‑heat skillet, sauté the pancetta until golden, then add the pine nuts and continue 2‑3 min until lightly toasted. Set aside.

   Time: PT8M

3. Mix the liquid ingredients

   In a large bowl, whisk the whole milk, eggs and olive oil until smooth.

   Time: PT5M

4. Add the dry ingredients

   Add the sifted flour, baking powder, Parmesan, Gruyère, salt and pepper. Mix gently until the batter is smooth but do not over‑mix.

   Time: PT5M

5. Add the greens

   Fold in the roughly chopped lamb's lettuce (or arugula) into the batter.

   Time: PT2M

6. Cut the olives

   Cut the black and green olives into 0.5 cm pieces and add them to the batter.

   Time: PT3M

7. Cut the sun‑dried tomatoes

   Dice the sun‑dried tomatoes and fold them into the mixture.

   Time: PT3M

8. Combine the toasted elements

   Add the golden pancetta and toasted pine nuts to the batter, mix one final time to distribute evenly.

   Time: PT3M

9. Prepare the pan

   Lightly butter a 28 cm loaf pan, pour in the batter, then sprinkle the top with 20 g grated Gruyère.

   Time: PT2M

10. Bake

    Bake the cake at 180°C for 45 minutes. Check doneness by inserting a knife into the centre; it should come out clean.

    Time: PT45M

    Temperature: 180°C

11. Rest and unmold

    Let the cake rest for 5 minutes out of the oven, then unmold onto a rack. Serve hot or cold as you prefer.

    Time: PT5M

Nutrition Facts

Calories

444

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pancetta: smoked bacon, raw ham
• Instead of Pine nuts: cashews, sliced almonds
• Instead of Whole milk: semi‑skimmed milk, almond milk
• Instead of Eggs: organic chicken eggs
• Instead of Olive oil: rapeseed oil
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Baking powder: baking soda (½ tsp)
• Instead of Grated Parmesan: pecorino
• Instead of Grated Gruyère: Emmental
• Instead of Lamb's lettuce or arugula: young spinach
• Instead of Mixed olives (black and green): Kalamata olives
• Instead of Sun‑dried tomatoes: confited tomatoes

Equipment Needed

• Chef's knife
• Cutting board
• Skillet (20 cm)
• Mixing bowl (500 ml)
• Whisk or fork
• Silicone spatula
• Loaf pan (28 cm)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Toast the pancetta and pine nuts without burning them
• Do not over‑mix the batter after adding the flour
• Check doneness with a knife to avoid an over‑dry cake

Chef Tips from the Video

• Use high‑quality olives, preferably pitted and lightly marinated.
• Add a pinch of lemon zest for an unexpected fresh note.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3‑4 days in the refrigerator.

Freezer: Wrapped in plastic film then in a freezer bag, it keeps for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: At room temperature, the cake keeps covered for 1‑2 days.

Make-Ahead Tips

• The cake can be prepared the day before and reheated for 5 minutes in a 160°C oven.
• Portions can be frozen individually and reheated in the microwave or oven.