This is copied verbatim from The Complete Vegetarian Cuisine, by Rose Elliot. I have made this numerous times for events and get togethers, and it is always a big hit. Plus, it is super easy to make. The recipe is perfect and does not require any alterations. I use grated cheddar for the cheese, which she does not specify.

It is a rather heavy cake, with a hardy, crusty exterior and moist interior. I would call it a cake version of a quiche. I have always made it in the 8-inch cake pan, but never a 2-pound loaf pan. I don't cut it wedges like a standard cake or pie though. Instead I cut it down the middle, then turn it 90 degrees and make perpendicular cuts about 3/4" wide. I also think you can get more than 4 servings out of this, unless it is the only thing you're serving.

Savory Olive Mushroom Cake

This recipe was given to me by a French friend and I love the combinations of flavors. If you haven't any leftover white wine, water will do, but the wine gives a subtle, fruity savor. Serve cut into thick wedges, like a cake, with a green salad dressed with walnut oil, and a glass of full-bodied white wine, such as a Chablis or robust Chardonnay.

Serves 4

2 cups (generous) self-rising 85% whole-wheat flour
a pinch of salt
4 eggs
1/2 cup (generous) white wine
1/4 cup olive oil
2 cups sliced pitted green olives
2 cups sliced mushrooms
1 1/2 cups grated cheese
butter for greasing

1. Preheat the oven to 500°F. Grease an 8-inch cake pan or a 2-pound loaf pan.

2. Put the flour and salt into a mixing bowl and break in the eggs. Add the wine and oil. Mix until smooth, then stir in the olives, mushrooms, and cheese.

3. Spoon the mixture into the prepared pan. Bake for 10 minutes, then turn down the oven to 375°F and bake for a further 40-50 minutes, until the cake is firm, golden-brown and shrunk form the sides of the pan.

Tags: cake, cooking, cuisine, eating, food, recipe, rose elliot, vegetarian

Views: 5

Replies to This Discussion

Please let me know how it comes out. I actually haven't had this in a very long time, but I can't eat it now anyway, since I'm not eating wheat. I miss it though. It is delish!
I think so. I'm not an expert baker, but whatever the standard substitute would be, I'm sure that would be fine. Not sure why she recommended self-rising flour instead of adding baking powder.
That is substitute I always use and I've never had a problem. Just don't get confused and put in baking soda! :D
The usual substitute is two teaspoons of baking powder per cup of flour. So you'll need four teaspoons of baking powder altogether.


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