Olive Cake

I love the celebration of seasons. Spring is ushered in with rhubarb and under ripe fruit, summer has it’s bounty of color and flavor, and then comes fall with root vegetables and hearty fruits. That said, I am tired of pumpkin spice. Don’t get me wrong, I love pumpkin as much as the next cook, I just don’t understand the need to drown pumpkin’s beautiful natural flavors with all that sugar and spice. Why not push the inherently savory flavors of fall produce? Not long ago, Shawn Gawle used an olive macaron to blend the salty, briny intensity of olives with the sweet indulgence of dessert. This olive cake is another look at olives in a new light. I love how dark and rich the olives are compared to the pumpkin and chocolate. The addition of hazelnuts adds an extra touch of autumnal flavor.

Olive Cake, Olive Sorbet, Pumpkin Parfait, Chocolate Sauce

Olive Sorbet
Servings: 50
Author: Joe the Baker
  • 1 quart olive
  • 8 ounces olive juice
  • 12 ounces corn syrup
  • 20 grams pasteurized egg whites or 3 grams vegan sorbet stabilizer
  1. Blend everything together until smooth and fully dissolved.
  2. Strain into a new container and chill fully.
  3. Freeze according to manufacturer's recommendations.
Recipe Notes

Any color olive will work and their own packing juice is perfect. The saltiness will reduce as the sorbet cures.

Olive Cake
Servings: 20
Author: Joe the Baker
  • 375 grams all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 250 grams sugar
  • 125 grams egg whites
  • 50 grams sugar
  • 80 grams egg yolks
  • 265 grams whole milk
  • 230 grams olive juice
  • 200 grams olives finely chopped
  1. Sift together the dry ingredients and set aside.
  2. In a large bowl, whip together the egg whites and larger measure of sugar until a stiff meringue is formed.
  3. Separately, whip the egg yolks and remaining sugar together until a thick, pale pate a bombe forms.
  4. Stir in the dry ingredients into yolk mixture and ensure even distribution.
  5. Add the milk and olive juice to make a thin batter.
  6. Fold in the meringue and chopped olives to form a cake batter.
  7. Bake at 400F until the cake is spongy and browned.
  8. Allow to cool completely then remove and store refrigerated.
Recipe Notes

This recipe needs no salt or vanilla with the olive juice. The flavor will be stronger the day after baking.


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