Candied Black Olive Cake (Clafoutis aux Olives Noires Confites)

bySAVEUR Editors| PUBLISHED Feb 21, 2014 6:08 PM
Candied Black Olive Cake (Clafoutis aux Olives Noires Confites)
Olives are candied in simple syrup and then sunk into a flan-like cake in this recipe from chef Lionel Lévy. Ingalls Photography
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Olives are candied in simple syrup and then sunk into a flan-like cake in this candied olive recipe from chef Lionel Lévy, adapted from Daniel Young's Made in Marseille (William Morrow, 2002).

Yield: serves 8

Ingredients

  • <sup>3</sup>⁄<sub>4</sub> cup pitted black olives
  • 1 cup sugar
  • 8 tbsp. unsalted butter, melted, plus more
  • 3 eggs, plus 4 yolks
  • 1 cup milk
  • <sup>1</sup>⁄<sub>4</sub> cup flour
  • <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
  • <sup>3</sup>⁄<sub>4</sub> cup blanched almonds, roughly chopped

Instructions

  1. Boil olives and 2 cups water in a 2-qt. saucepan; cook 5 minutes, then drain, and set aside. Add half the sugar and 2 cups water to the pan; boil. Reduce heat to medium and add olives; cook until olives are tender, about 2 hours. Let olives cool, then strain, discarding syrup.
  2. Heat oven to 350°. Grease a 9" pie plate with butter; set aside. Whisk melted butter and 3 eggs in a bowl. In another bowl, whisk remaining sugar and the yolks until fluffy. Slowly whisk in milk, flour, and salt. Fold in butter mixture and almonds until combined. Spread into prepared dish; arrange olives over the top. Bake until golden and slightly puffed, about 40 minutes.