7 Reviews

These are divine! I used good quality black olives (chopped) because I don't like green; I also used light cheddar cheese instead of the Gruyère because that's what I had.Otherwise, I made the recipe as is. I STRONGLY recommend you don't overfill your pan(s), these things are like mini little geysers! Thank you for this wonderful recipe. xox

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Geniale Genie April 02, 2011

Delicious as a loaf, and I also dropped the milk down to 150ml to help it hold together a bit better. But still very light texture, and rich flavours

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Katie Muffett August 23, 2009

Excellent result, but you do need to have patience and let it cool down enough - I started getting it out of the form too early, and it was a little soggy on the bottom, and too moist. But once it cooled down, it's just wonderful, we had it for breakfast and my husband could not stop eating it. I used Bergkäse, the German mountain cheese, somewhat similar to Gruyere. A keeper! Thank you very much!

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Vlada March 27, 2009

Made this to go along with an ambitious 7 course meal for my friends. They loved it! Neither the texture nor the flavor, which were both wonderful, were what anybody was expecting (sort of the theme to my meal), which made it all that much better!

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shhthisisjanelle December 08, 2008

This delicious and relatively simple bread was a real treat with a nice thick winter stew. I think next time I will add slightly less milk as it was a bit too moist and I had to leave it in the oven for almost an hour, but it was very tasty and we enjoyed it (and again for breakfast with coffee!)

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Luschka October 29, 2008

An excellent savoury cake/bread.. I made it as a loaf, and I think I used slightly too large a loaf pan, not giving it the opportunity to rise as it would have. Next time I'll use a smaller pan, OR take this as an excuse to buy those gorgeous mini-loaf tins! It turned out beautifully and was not at all difficult to make, DH, an olive lover, ate most of it, and I think I am going to try your other version next time, FT, Oooh La La! French Savoury Ham, Cheese and Olive Cake Thank you for a recipe that we all really enjoyed!

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Karen Elizabeth September 25, 2008

Excellent little savoury cakes. They're exactly as described. I used my flower shaped tins and made 6 small cakes. I followed the recipe as it was written. The recipe was easy to follow and quite quick to make.

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Dreamer in Ontario August 31, 2008
Chic and Cheerful - Savoury French Olive, Cheese and Onion Cake