This is a popular French recipe for a savoury cake au jambon et aux olives, ham and olive bread, that you will see frequently at informal gatherings in France. The texture is between a bread and a cake, which makes it great for picnics, apéros and BBQ’s. You can serve it sliced, or it also makes delicious little appetisers cut into small cubes (they will disappear quickly).
150g chopped ham
100g shredded Gruyère cheese
100g pitted green olives
15cl olive oil
5cl Noilly Prat (or similar dry white vermouth)
1/2 sachet (2 teaspoons) baking powder
salt & pepper
Preheat oven to 210°C.
1. Put the olives in some water for 1 minute to de-salt them a little and then dry them on paper towel.
2. Cut the rind of the ham off and then slice into pieces. Grate the cheese.
3. In a bowl, sieve the flour and baking powder. Add the eggs, olive oil and Noilly Prat and mix into a batter.
4. Add salt and pepper into the mixture then mix in the olives, ham and cheese.
5. Grease a loaf tin with butter and pour the mixture into it until its 3/4 full.
6. Bake for 10 minutes at 210°C then turn the oven down to 150°C and cook for a further 35 minutes. Take out the cake and leave to cool on a rack.
Serve the cake at room temperature.
If you want a try different varieties of this cake, why not simply add a different filling like chorizo, salmon, lardons, roasted peppers, onion, courgettes – the batter will remain the same, but you can experiment with your favourite ingredients or use veggies from your garden or ingredients you have in the pantry.
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