Spicy butter cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the flour into a bowl, press in a depression. Dissolve yeast and sugar in approx. 100 ml lukewarm water, pour into the depression. Mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Put 1 tsp. salt and oil on the rim of the bowl. Add 350 ml of lukewarm water and knead everything into a smooth dough using the dough hooks of the hand mixer or your hands. Cover and leave to rise for about 30 minutes. Wash the rosemary and thyme, dab dry, put half of the rosemary aside

2. 2

   lay. Finely chop the rest of the rosemary and thyme. Whisk butter with the whisk of the hand mixer until smooth. Stir in 1 tsp. salt and herbs. Season with pepper. Divide the rest of the rosemary into individual bunches. Knead the dough once more. Roll out on a floured work surface to the size of the fat pan (approx. 32 x 39 cm) of the oven. Grease the fat pan and put the dough into it. Cover and let it rise for about 15 minutes. Drain the olives. Use a spoon handle to press hollows close together into the pastry sheet. Spread herb butter in flakes on top. Sprinkle with rosemary bunches, olives, pine nuts and sea salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cut into pieces and serve garnished with rosemary. The cake can be eaten hot or cold

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
11 g

PROTEINS
3 g