Cakes are easy to transport and easy to eat with fingers, thus being the ideal food for picnics. This cake is not sweet but brings the salty and sardiney (is there a word like that?) taste to the feast on the sand or wherever you've laid your blankets.
Of course, these an also be eaten in the house. Try crumbling into a glass and covering with some herby mayonnaise. Not bad at all.
2 tins of sardine (oil and lemon sauce)
100g grated gruyère
a couple of handfuls of green pitted olives chopped
2tl baking powder + 1tl baking soda
1 dl milk
3rkl chopped chives
salt and pepper
Preheat the oven to 175 C.
Pour the oil from the sardines to a cup. Chop the olives and sardines, grate the cheese.
Mix the eggs, flour, baking powder and baking sod. Pour in the oil of the sardines and the milk.
Mix the cheese and seasoning.
Add the sardines, chive and olives and mix well.
Pour into a bread tin and bake in the oven for 45min. Let the cake cool before taking it out of the tin.