For last weekend’s vegetarian supper club in Eugene, the theme was Greek food.  I had the idea for an olive oil/chardonnay poundcake in my queue of potential recipes, and I thought it was a good one to modify and “make Greek.”  It was going to be an experiment, and I think it worked out quite nicely…

Savory Olive & Feta

Poundcake (or cupcakes)

…

Serves 12

Ingredients:

• 3 eggs
• 1¼ cup sugar
• ⅓ cup Extra Virgin Olive Oil
• ⅓ cup Chardonnay
• 1½ cups unbleached white flour
• 2 tsp baking powder
• ⅛ tsp kosher salt
• ½ cup kalamata olives, pitted & sliced
• 1 cup feta cheese (to taste)

Preheat oven to 350°

Steps:

1. In a mixer, beat eggs. Gradually add sugar, beat until batter is light with no lumps.
2. Slowly stir in olive oil and chardonnay (you can combine these together before adding to mixture).
3. Sift together flour, baking powder & salt. Fold into egg mixture.
4. Stir olives and cheese into the batter.
5. Gently pour batter into a 9” bread or cake pan.
6. Bake at 350° until cake reaches 200° internally, approximately 45 minutes to an hour.
7. Turn out onto a baking rack and allow to cool completely.
8. Slice and serve!

Cupcake Update: makes 12+ cupcakes, baking time at 350F is 25-30 minutes (or until golden and a fork or toothpick comes out clean).

This will definitely be a repeat recipe.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John Zorn – Nova Express