French savory olive cake with tapenade

Tapenade: puree olives, anchovies, olive oil, herbs, orange and lemon zest and pepper; set aside.

Beat the eggs with a tiny bit of sugar and salt on high speed until light and fluffy, about three minutes.

Keep beating and slowly pour in the olive oil to emulsify.

Lower the speed and add the wine, then the sifted powders; mix on low until just combined and transfer the batter to a large clean container.

Coat the olives and ham with a tablespoon of flour so they do not sink.

Fold in the tapenade and the olive mixture until just combined.

Fill mini loaf pans or one large pan and bake.

Top with a drizzle of olive oil and parmigiano, gruyere or both; broil about 3 minutes to brown lightly.