I have recreated this loaf from Silvia Colloca. It’s great that it doesn’t use butter. I love the addition of bacon, kale leaves, fresh basil, oregano, parsley, rosemary, sage, and thyme. For this cake I decided to add pitted green olives. I forgot to add in my figs from my garden.

This strong high protein plain flour caught my attention. I bought it to try. This time I use thickened cream instead of milk. Got to be courage to try to see if the taste it delicious. Though some part are darker brown; it is moist and have great combination of flavour. It’s sure is interesting to have this combination. Glad that my friends said it strange combination BUT it’s sure is delicious, let’s bake!!!

Ingredients

1-1/2 cups strong high protein plain flour
2 Tsp baking powder
1 c grated parmesan pecorino
12 pitted green olives, finely chopped
6 kale leaves, finely chopped
180 g diced bacon
3/4 c Natural low fat yogurt
3/4 c thickened cream
1/2 c of fresh basil, oregano, parsley, rosemary, sage, spring onion, thyme, chopped
1/4 cup olive oil
1 egg, lightly beaten

Method

Preheat the oven to 190 degrees C. Grease  and lined loaf tin.

Sift flour and baking powder into the mixing bowl. Then stir in cheese, herbs, olives, kale and bacon. Make a well in the centre and pour in the thickened cream and yoghurt, oil and egg. Stir to combine. Pour the mixture into a greased loaf tin. Bake in preheated 190°Celsius oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.

My skewer out with a bit of grits. I forgot to cover with foil. Bake a further 10-20 minutes. Checked again with a skewer. It is clean and I am happy though it darker brown some part. Enjoy with a cup of hot cup of coffee.

https://helenscchin.com/2016/02/04/bacon-kale-herbs-and-green-olives-cake/

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