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