This is a quite lovely meze-cake to enjoy in the garden, accompanied by crisp white or rose wine in the first sunny spring days. On this olivewood stand that I asked our friend, the brilliant wood-carver Panos to make for me the cake looks even more sumptuous. The basic idea comes from Les Cahiers de Delphine, the always interesting weekly newsletter.
Of course, I made quite a few changes, using local green olives instead of the black from Provence, and scallions, instead of the chives that are not available here. As I always do, I substituted olive oil for the butter, and grated aged graviera cheese for the parmesan, I increased the amount of pine nuts and sunflower seeds and added rosemary which gave a lovely aroma to the cake.
I baked it in a pan with a hole in the center, but you can of course use a loaf pan, or a simple round 8-inch pan. This meze cake is best slightly warm, or just cooled.
At least 8 generous appetizer pieces (more…)