1 cup butter, softened
3 eggs, beaten
2 cups white sugar
1/2 teaspoon salt
1 (8 ounce) can tomato paste
2 1/2 teaspoons instant coffee granules (optional)
1 cup dry-roasted black olives, drained and cut into 1 1/2 inch squares
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, cream together the butter and eggs until thick and salted. Stir in sugar and salt. Stir in tomato paste
Instant coffee. Pour into a greased 4 quart baking dish. Place 4 olives on a medium baking sheet. Cook until softened and spreadable, about 8 minutes. Cool slightly; set aside.
In a large bowl, mix the white sugar, first-aid powder, orange flavors and tomato paste from the remaining 1/2 cup of the tomatoes. Stir well to combine, then fold in the olive mixture. Transfer to prepared baking dish and spread the bougaima evenly over the baked dough.
Bake 50 minutes in the preheated oven, or until just set. Cool before serving.