Let's get the mingle started!!! Monthly Mingle is here again and Meeta steps it up a notch (well, at least for me) with a great Savory Cakes theme. This is absolutely the first time in my entire life that I have ever made a savory cake and it's exciting. I was a bit hesitant at first but I am really happy with the end results.
I don't know why, but savory cakes were not something that I ever encountered before coming to France. Which is strange because they seem like they could have been found in the baking section of some scary 1970's cookbook, right along side tuna wiggle (although much tastier).
I remember the first time I ever even heard of one. It was few years ago and a bunch of us were getting together for a light Friday night dinner and drinks party and I called the host to see what I could bring. As he was going through the list, he mentioned that someone was bringing their signature olive cake and it was to die for. My first thought was 'Blech, you won't catch me dead with that near my lips' and my second though was 'Crap! I was going to bring dessert'. I know, a total blond or whatever sort of moment. For some reason, my brain refused to decode the obvious.
All day until the party, I thought about this strange cake and about what could possess someone to serve olives for dessert. My mind was doing leaps and bounds trying to figure out what the recipe could possibly be and I was at a loss. When we finally arrived, we sat down and there it was, the famous olive cake, on the coffee table amidst a bevy of cocktails and other hors d'oeuvres. And it was good. And it was savory.
- The hub had an excellent idea for this recipe. He suggested serving these warm colored slices with a light whipped chive cream. I couldn't have thought of anything better if I tried.
