Cake au Jambon et aux Olives
It was in 2018 , when I first tasted a very different sort at a Chambre d’hôte in northern France. Going by the name of ‘Cake au Jambon et aux Olives,’ it was offered as an accompaniment to a welcome apéritif after our long journey. Madame told me it was a family recipe and I quickly wrote it down. the other week, I remembered now much we had enjoyed it and decided to have a go at making it for a visit by some friends.
Cake au Jambon et aux Olives
200g ham
75g olives (green and black)
3 eggs
150g plain flour
2 tsps baking powder
1 pinch of salt
2 pinches of pepper
100ml olive oil
125ml milk (slightly warmed)
100g grated gruyere
Preheat
the oven to 180C. Cut the ham and olives into small pieces. Beat the eggs in a
large bowl and mix in the flour, baking powder, salt and pepper. Then gradually
add the olive oil and milk. Lastly mix in the ham and olives. Pour the mixture into
a lined 1kg loaf tin and bake for 45 minutes.
Meryl says : You can vary the ingredients by adding pistachios, replacing the ham with lardons and half a leek which have been precooked in a frying pan.
This is a
delicious savoury recipe which is great for a picnic. It goes very well with that French
apéritif too! Bonne consommation!
