olive and chicken cakey bread

olive and chicken cakey bread

create your own no-fuss, easy and quick cakey bread: no yeast, no knead

prep: 10'
loaf of bread

This savoury olive and chicken bread cake is a crowd pleaser. It's perfect for picnics in summer days or a lunchbox.

ingredients for the tapenade

  • 1 g (1/4 tbs) salt
  • 2 stalks of fresh thyme, leaves only
  • zest of one lemon
  • zest of one orange
  • 125 g of mixed olives pitted (black, green, kalamata)
  • 15 ml (1tbs) olive oil

ingredients for the cake batter

  • 4 large eggs
  • 100 mL (1/4 of a cup) olive oil
  • 125 mL (1/2 cup) milk
  • 250 g (2 cups) plain flour
  • 10 g (2 tbs) baking powder
  • pinch of salt
  • 360 g (2 cups) mixed olives pitted (black, green, kalamata)
  • 1 chicken breast diced and stir-fried lightly
  • 10 g (1 tbs) flour

preparation of the tapenade

  • mix all the ingredients in a mixer
  • blend well
  • set aside

preparation of the cake

  • grease I love bread pan With butter and coat with flour or line it with baking paper
  • warm the oven at 180°C (350°F)
  • in a standing mixer, beat the eggs and the salt on high speed until light and fluffy for three minutes
  • slowly pour the olive oil while the blender is running
  • lower the speed and add the milk
  • add the flour and baking powder
  • stop the mixer
  • coat and the chicken pieces and the olive mix with the flour
  • add the mix to the batter along with the tapenade you set aside before
  • transfer the batter into the prepared pan
  • bake a cake for 25 to 35 minutes
  • let it cool in the pan, transfer to a cooling rack, slice the bread and enjoy it with drizzles of olive oil fresh or dried tomatoes and basil leaves

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