Cake Orloff with raclette cheese, zuccini and black olives.

Blog Provençal cuisine

A staple of French bistro cuisine, this savory cake is quick to make but very versatile and is a good way to feed unexpected hungry lunch guests with whatever you find in your fridge. I have altered the traditional recipe to make it healthier as I find it unnecessarily heavy on butter and white flour.

You will need:

-120g of raclette or other cheese (Comté, grated cheese also works), finely chopped
-70g softened butter
-50ml of Olive Oil
-4 Eggs
-200g flour ( I use 100g white, 100g spelt)
-5g baking powder
-50ml milk
-a handful of de-stoned black olives
-1/2 Zuccini , roughly grated
-a good pinch of salt

First pre-heat your oven at 180 degrees. Then soften the butter and mix it with the Olive Oil and add the 4 Eggs and whisk thoroughly, followed by the milk and another good whisk. Add the flour and mix it all to a thick crème. Add the olives, cheese and grated zuccini and whisk it again until all the ingredients are nicely homogenized, add salt and check seasoning.

Use a non-stick cake tin (line it with baking paper if you don’t have a silicone one as the cake is quite fragile). Put it in the oven for about 45 minutes, check after 30 minutes and turn the temperature to 160 if you get the impression that it is getting too brown. Leave to cool down, chop it in thick slices and serve with a delicious green or tomato salad.

Bon Appétit!

PS: Variations on this dish are:

-you can add bacon lardons if you want a non-veggie version
-the zucchini can be replaced with carrots, chopped cocktail tomatoes or spinach
-you can use green olives just as well or leave them out if you don’t like them

Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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