Savory Olive Loaf Cake fresh and indulgent

1 Preheat your oven to 390°F (200 °C) (gas mark 6-7).

2 In a small bowl, mix the two types of olives and the diced smoked duck breast, pour 1.75 oz (50 g) of flour and mix with your fingertips. This way, your olives won't sink to the bottom of the mold during cooking.

3 In a large bowl, put the rest of the flour, make a small well (or fontaine), pour in the 5 lightly beaten eggs, olive oil, baking powder, sun-dried tomatoes cut into large cubes, a little salt, rosé wine, and pepper. Mix well with a spatula, then fold in the olive and smoked duck mixture.

4 Let it rest for 15 minutes, then pour into half of the 2 non-stick or flexipan cake molds.

5 Bake for 40 minutes, checking as usual with the tip of a toothpick (hot and dry). If you see the top is browning too much, cover with aluminum foil.