Olives – Anchovies – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 250 g flour
- 20 g yeast
- 4 tablespoon oil
- liters ⅛ milk, (lukewarm)
- 1 pinch (s) salt
- 1 pinch (s) sugar
For covering:
- 50 g anchovy fillet (s) (approx. 10 pieces)
- 500 g onion (s), (preferably veetable onions)
- 60 g olives, (reen filled with paprika paste)
- 2 cloves garlic)
- 3 tablespoon olive oil
- 1 pinch (s) allspice, (ground)
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- First of all, put the anchovy fillets in cold water (at least 30 minutes).
- For the dough, mix the lukewarm milk with the oil and sugar. Add the flour and crumble the yeast over it and knead everything first on a low level. Then add the salt and knead the dough on the highest setting until it bubbles up and separates from the bowl. Possibly add a little more flour. Then dust the dough with flour in a warm place and let it rise for about 30 minutes.
- Now peel the onion and cut into rings and fry in 3 tablespoons of oil over low heat until translucent. Press the garlic cloves through the press and add them. Season the onions with allspice, salt (a little) and pepper (plenty).
- Cut the olives into thin slices and halve the drained anchovy fillets lengthways.
- Roll out the dough on a floured work surface (5 mm thick) and place in a well-greased springform pan (26-28 cm). Pierce with a fork. Put the onions on top. Then cover with the olive slices. And finally distribute the anchovy fillets over them like a grid.
- Bake in the preheated oven at 200 ° C on the middle rack for about 30 minutes.
- Remove the cake from the tin immediately after baking and serve hot.
- If you want, a lightly dressed cucumber salad tastes very good with it.
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