Olive Oil Cake with Currants and Sea Salt

Photos by Sabrina Modelle of The Tomato Tart

This recipe was created just for munching on with a glass of Kaz Huzzah. A tart and slightly smokey red made from 100% Carignane grapes

A mid-afternoon snack in France is called a goûter. When I was a kid, I loved the sweet almond and lemon cakes my grandmother would make for our afternoon sojourn in her front sitting room. These days, I prefer a more savory snack in the afternoon, but why not a savory cake?1 cup goat's milk (I used raw and organic)
2 egg yolks
1/3 cup olive oil
8 oz sheep's milk ricotta
1 cup unbleached organic flour (4 ounces)
1 cup stone ground or whole wheat flour (4.5 ounces)
¾ cup kalamata olives roughly chopped
¾ zante currants
2 tablespoons raw sugar
½ teaspoon finely ground sea salt
2 teaspoons fresh cracked black pepper
zest of two lemons (I used meyer lemons)
more sugar + sea salt for the top of the cake

1. Preheat oven to 350º.

2. Cover currants in warm water and allow to plump up for about 10 minutes. Drain.

3. Whisk together goats milk, egg yolks, and olive oil until just combined. Whisk in ricotta.

4. In a separate bowl mix flours, sugar, salt and pepper. Add dry ingredients to wet ingredients, then fold in the currants, olives, and lemon zest being careful not to overmix.

5. Pour batter into a greased loaf pan and bake until fully set 30-40 minutes.

6. Sprinkle with 1 tablespoon raw sugar and a few grains of fleur du sel or other good quality sea salt and put under the broiler for just a couple of minutes. Watch carefully so it does not burn.

7. Serve with a bit of honey drizzled on top for a nice balance of salty and sweet.

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