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🍰 Spicy Saffron Cake

685 kcal · 30 min · 4 servings

Ingredients

• 200 g black olives (pitted)
• 2 pinches salt
• 1 red chili pepper
• 1 pinch saffron
• 200 g grated Gruyère cheese
• 50 chopped almond kernels
• 300 g soft butter
• 3 eggs
• 1 packet baking powder
• 150 ml olive oil
• 200 ml sweet white wine
• Fat (for the pan)

Instructions

1. 1. Mix the saffron with one tablespoon of water.
2. 2. Wash the chili peppers thoroughly.
3. 3. Remove the stems and the inside of the chili peppers.
4. 4. Remove all white inner membranes to control the heat.
5. 5. Cut the chili peppers into very small cubes.
6. 6. Mix the butter, eggs, and baking powder well together.
7. 7. Add the saffron-water mixture to the batter.
8. 8. Add the diced chili to the batter.
9. 9. Add the almonds to the batter.
10. 10. Add the olive oil to the batter.
11. 11. Add the wine to the batter.
12. 12. Add the salt to the batter.
13. 13. Add the cheese to the batter.
14. 14. Gently fold the olives into the batter.
15. 15. Pour the batter into the greased baking pan.
16. 16. Preheat the oven to 180 degrees Celsius.
17. 17. Bake the cake in the preheated oven for about 45 minutes.

Nutrition per serving

• kcal: 685
• Protein: 13 g · Fett/Fat: 58 g · Carbs: 18 g