I am a total pain in the kitchen. I measure everything precisely, prefer to have no people around me, and my husband completes my dishes with amazing garnishing when I’m done. To summarise: the proof is not in the pudding— it is in the expression of my husband’s talent.

METHOD :

1. Preheat the oven to 180°C. Grease two springform pans.

2. Beat the butter and sugar until light yellow.

3. Add the eggs one by one and beat well after each addition.

4. Add the salt, baking powder and flour to the mixture and mix well using a whisk.

5. Add the olives, marmalade and sherry sauce and mix until well combined.

6. Divide the mixture between the two springform pans.

7. Bake for 40 to 50 minutes.

8. Remove from the oven and let cool in the springform pans for a while.

9. Turn out onto a rack to cool down completely.

10. Place the one cake layer on an attractive serving dish.

11. Cover the cake with slices of camembert.

12. Stack half of the marmalade and fruit (green figs, watermelon and/or orange pieces) on the camembert.

13. Baste with some of the syrup of the fruit.

14. Place the other cake layer on top.

15. Cover the cake with camembert.

16. Push toothpicks through the cake and cheese layers to stabilise the cake.

17. Stack the rest of the marmalade and fruit pieces on the camembert.

18. Decorate with fresh seasonal fruit.

19. Baste with the marmalade syrup and sherry sauce.

20. Wrap one or two pretty ribbons around the cake. .seemore

More info: foodhomefashion.blogspot.com

OLIVE CAKE

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