Un cake tout à fait différent!

 
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.

 Here’s what I originally jotted down and a translation into English.

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!