Sponge cake with olives


  • 150 gr. caster sugar
  • 150 gr. olive oil
  • 120 gr. heavy cream 35%
  • 200 gr. flour
  • 10 gr. baking powder
  • 3 gr. clove powder
  • 150 gr. eggs
  • 80 gr. pitted olives (not too salty)
  • sugar and rosemary for garnish



In a bowl mix the olive oil, heavy cream, caster sugar and eggs until they are mush.

Add the flour, baking powder and clove powder.

Stir well and pour the mixture into a form that you have already oiled and sugared.

Slice the olives, put them on top and sprinkle with sugar and rosemary.

Bake in a preheated oven at 160° – 170°C for 30-35 minutes.

Full July noon…
even if olive groves didn’t exist…
I would have invented them.
(Odysseus Elytis)