I'm looking for ideas. March 4 is National Pound Cake day, so I got the bright idea of making a savory pound cake using isomalt instead of sugar, and folding in olives. Basic recipe was 50 g egg yolk, 50 g butter, 50 g olive oil, 100 g isomalt. Cream these together. Stir in 100 g flour, 5g salt, 1 g baking powder and 50 g chopped Kalamata olives. Beat 50 g egg white and fold those in. Bake in a 3x3x6 loaf pan at 350 F for ~50 minutes.
It baked up beautifully and the basic recipe works, but it almost certainly needs more olives and might need more salt and/or a sprinkling of salt on the top. Still, my first impression was "well this is weird," but after that it grew on me and I think it has potential - perhaps as a base for a savory shortcake recipe of some kind. Any thoughts or suggestions? Or do you think this is this something that will never get beyond the "well, this is weird" stage? (and yes, I know i'll have to watch serving size with the isomalt)
