Cake With Black Olives

Photo: zarameid

Ingredients

90 grams butter

100 grams bacon

8 grams baking powder

185 grams flower

1 1/2 el. mustard

1/2 bundle parsley

3 eggs

1 bundle roquettesla

7 1/2 cloves Extra virgin olive oil Australian

90 grams gruyere cheese

100 grams pitted black olives

Preparation

Preparation:

Melt the butter in the cake on a low heat.

Pick, wash and chop the parsley.

Beat the eggs in a mixing bowl, mix as under sifted flour and baking powder, add the mustard, extra virgin olive oil, salt and pepper, Swiss cheese, chopped parsley, and melted butter, mix well at all, trial off, the cake should be sure to spice. Mix the last cut olives and diced smoked bacon Taggische below and fill down in greased baking.

Put the cake in a preheated oven at 170 degrees and let bake for 45 minutes

Remove the cake from the oven, remove from the tin or form, and let cool on a wire rack.

Wash and remove the longest stems of the roquettesalade.

Cut the cooled cake into thin slices, then cut them diagonally into 2 or 4 parts, heat a little butter until lightly browned, and bake the cake briefly on both sides.

Arrange the rocket salad on a plate, place a slice of cake baked on the plate and serve warm.