The possessive pronoun of cake


(Vine-ripened tomatoes from our garden)

If there’s one thing this hot weather has going for it, it’s that you start to notice the garden suddenly springing to life. This is especially remarkable (and thrilling) as I’m not known for my gardening prowess. So far this season, our little balcony has supplied us with a selection of fresh herbs and a decent crop of tomatoes from two potted plants. I have been picking them only when required, to preserve their incredibly fresh and sweet taste from pot to plate. In fact, this crop has been so sweet that I decided I should also make a dessert out of them.


A batch of caramelised baby tomato and black olive tea cakes was the end result.

The inclusion of olives in these cakes stems from my renewed interest in the flavours of black olives and olive oil. Strangely enough, while I have often cooked with olive oil in the past, it’s only been recently that I’ve started to fully appreciate the beauty of a good quality extra virgin olive oil. The use of olives and olive oil in desserts aren’t a new thing either. I especially like black olives for their salty/briny flavour, which works well in tempering the sugar levels of a dish. Olives pair beautifully with citrus, pine nuts, tomatoes, strawberries, white chocolate, basil and fresh cheese.


This is exactly my kind of cake. Despite being slightly unusual, you could argue that it’s in keeping with classic flavours. Continuing with the Summer theme, I served the cakes with dollops of fresh thick yogurt but there’s no reason why these can’t also be served with ice-cream or whipped vanilla cream, especially if you tend towards the sweeter spectrum of things.

If the garden continues to prove fruitful, I certainly forsee more tomato-themed treats in the near future.


Tags: , , , , ,


  1. zenchef said,

    December 18, 2009 @ 2:22 pm

    If you mention the word “summer” ONE more time i’m moving in with you. It’s freezing here! And i’ll eat those delicious-looking tomato/black olive tea cakes too. All of them! 🙂

  2. Ana Powell said,

    December 19, 2009 @ 7:52 am

    Great and delicious idea.
    I am taking your recipe with me, many thanks for sharing it.
    Beautiful photos x

  3. Y said,

    December 19, 2009 @ 11:46 pm

    Neel, hello to a fellow D40-er and thanks for the comment! 😀

  4. Christie @ Fig&Cherry said,

    December 21, 2009 @ 9:59 am

    I’m so jealous of your home-grown tomatoes!! I adore savoury cakes and this one sounds (and looks) wonderful.

    Merry Xmas to you and B! xx

  5. Tartelette said,

    December 24, 2009 @ 6:53 am

    I shall remember the combination once tomato season comes around.

  6. Thip said,

    December 24, 2009 @ 8:07 am

    beautiful setup, y!

  7. Sophie said,

    December 30, 2009 @ 9:14 am

    Super pretty, I’m impressed by this savory work of art! 🙂 Hope you had a wonderful Christmas–looks like you’ve been bakin’ up some tasty goods.

    Thanks for askin’ about me :)!

    BTW, I wish I didn’t have to worry about zits (in reference to your most recent post–lol). This pregnancy has me broken out like crazzzzyyy! 😛

    Have a Happy New Year!

  8. Lorna said,

    January 4, 2010 @ 6:55 pm

    What an intriguing idea for a dessert! I so wish I could taste one.

  9. Annie said,

    January 14, 2010 @ 8:28 am

    beautiful olive tea cakes — can I have one? yummm

  10. Alma said,

    July 3, 2015 @ 2:23 pm

    Hi there

    I really really would like the recipe for these tomato olive tea cakes. I cannot find it anywhere on your website.

  11. Y said,

    July 3, 2015 @ 3:14 pm

    Hi Alma,

    Apologies, this was made so long ago and I don’t seem to have a record of the actual recipe. I think it was a regular sponge cake style of mix, with the addition of the olives and tomato. x

RSS feed for comments on this post · TrackBack URI

Leave a Comment