At REININGER and Helix, we enjoy cooking at home and like most people, our busy lives mean meals tend toward the simple to prepare with no special expertise or utensils required.
When we find a recipe that pairs well with wine, tastes delicious, and is a little bit unique, we get really excited. And if said recipe can be made ahead in quantity, stored in the freezer, even better!
The consistency of this savory cake with olives and cheese is much like a crumbly scone. The meat and cheese add salty richness and the hint of cayenne and herbs give it some zing. It’s a little like a meat and cheese board rolled into a delicious slice of savory cake! Think of this recipe as a starting point for creativity. Like the French, you can vary the cheese, herbs, meat and veggies depending on what you’ve got in the fridge. Though we will say, good quality cheese and olives are key!
Wondering what wines to pair with this? Try it with our 94 point 2017 Helix SoRhô, a southern-Rhône style blend of Grenache, Mourvédre and Cinsault from StoneTree Vineyard in the Wahluke Slope.
Makes 4 mini-cakes/loaves or 1 large