Cake Salé
1 c. mixed olives, halved
1 small Melissa’s shallot, thinly sliced
1 c. shredded sharp cheddar cheese
3 slices thick-cut bacon, cooked and crumbled
1½ c. flour
2 t. baking powder
½ t. kosher salt
½ t. freshly ground black pepper
3 large eggs
½ c. whole milk
Preheat oven to 350ºF. Spray an 8”x4” loaf pan with cooking spray.
In a medium bowl place olive halves, sliced
shallot, shredded cheddar, and the cooked and crumbled bacon. Toss to combine;
set aside.
In a large, mixing bowl, place, flour, baking powder, kosher salt, add black pepper; whisk to combine. Make a well in the center of the flour mixture. Into the well place eggs, milk, and olive oil. Mix with a wooden spoon just until combined. It’s okay if there are a few lumps.
Add the olive mixture and fold together with a spatula until just combined; do not overmix. Transfer the batter to the prepared loaf pan and smooth the top.
Bake until golden brown and a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan before turning out onto a wire rack to cool completely, about 1 hour. Slice, serve, and enjoy.
If you cannot consume the cake within three days, it can be frozen for
up to three months.
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