A friend once baked a similar cake in southern France for a party to bring home. It is very easy to do and can be varied as desired. This cake tastes delicious with peppers and olives and is ideal for a picnic in the countryside.

Ingredients

• 2 red peppers
• 100 g stoned green olives

• 150 g flour
• 3 eggs
• 120 ml milk
• 30 ml oil
• 15 g baking powder

• 100 g grated cheese (e.g. Gruyère)

Preparation

Preheat the oven to 220°C. Wash the peppers, cut in half and remove the intermediate skins and seeds. Place cut-side down on a baking sheet covered with baking paper and roast for around 20 minutes until the skin starts to blister. Place in a plastic bag for a few minutes and seal. Then peel the skin off the peppers and dice the peppers.

Roughly chop the olives.

Mix all the ingredients into a thick batter, then fold in the olives, peppers and cheese. Grease a loaf tin or line with baking paper. Pour in the batter.

Bake at 200°C for around 40 minutes until golden brown! Enjoy lukewarm or cold.