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Chorizo, lemon and green olive loaf ​​cake


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Rate this recipe 4.6/5 (20 Votes)


  • 3 eggs
  • 150g flour
  • 1 sachet of yeast (11g)
  • 1 yogurt
  • 100 ml hot semi-skimmed milk
  • 7 tbsp olive oil (80 ml)
  • 1 large tablespoon of mustard
  • 170g chorizo extra spicy
  • 4 tbsp green olives
  • 1/2 lemon confit


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Average budget


Step 1

Preheat the oven to 180 °.
Cut the chorizo ​​into cubes and fry a few minutes in a hot pan. Cut the olives in half and the lemon confit, without the pulp, into cubes.

Step 2

In a bowl, combine the eggs, flour, yeast and yoghurt and then add the hot milk, olive oil and mustard to get a smooth paste. Add the filling (chorizo, preserved lemon and green olives).

Step 3

Pour into a loaf tin or mini silicone moulds. For mini cakes, the baking time should be about 25 minutes; for one loaf cake it will take about 45 minutes.

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