Travels with Olive & Ham Cake


2 long bank holidays was too good an opportunity to miss, to travel a little. Though I have taken the plane to the 4 corners of the earth, I never drove the car to France. So here I was, faced with the unprecedented choice of being able to take all sorts of liquid, soft pastes and even the kitchen sink, through customs, if that turned me on.

I opted for travelling with a savoury cake. Lately, I have been pulled towards things which are not all what they should be. Cake is ordinarily associated with sweet,  however it deserve a look when stuffed with savoury ingredients.

Great for party -soooorrry too late- excellent value for money- perfect outside at aperitif time, here is my contribution to the day after the wedding that was. 

                                                    Ham and olive cake 
Makes one 20cm round or square cake, a loaf or about 10 mini cakes.
Ingredients
  • 150ml olive oil, plus a little extra for greasing the tin
  • 250g plain flour
  • 2 tsp baking powder
  • ½ tsp paprika
  • 1 tsp picked fresh thyme leaves, finely chopped
  • 100g parmesan, coarsely grated
  • 180g cooked ham, roughly chopped
  • 130g green olives, stoned and roughly chopped
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 150g milk
  • 4 eggs, lightly beaten
Ingredients
Heat the oven to 200C/400F/gas mark 6. Grease a 1.5-litre loaf tin with olive oil, line it with baking parchment and brush the parchment with more oil. (Alternatively, you can make this in muffin tins, or mini loaf tins, which simply need brushing with oil and dusting lightly with flour.)

Sift the flour, baking powder and paprika into a bowl. Stir in the thyme, parmesan, ham, olives, salt and pepper. In a jug, whisk together the oil, milk and eggs. Stir the liquid into the dry ingredients until just combined and pour the lot into the prepared tin (or tins). 

Bake for 45-50 minutes, until golden and a toothpick or skewer comes out clean. (Muffin tins or smaller loaves will take 12-15 minutes.) Leave to cool in the tin for five minutes, then turn out on to a wire rack to cool completely.

find more recipes http://www.guardian.co.uk/lifeandstyle/2011/apr/09/savoury-cake-recipes
carrot and feta

2 comments:

Jane - Kitchen Stools Direct said...

Amazing! looks great. How long will this keep fresh at room temperature? Saved this recipe and hope to try it out soon. Many thanks :-)

Solange said...

Hi Jane, it all depends who is in the kitchen when you get the cake out of the oven- provided that it escapes in whole, I would say up to 5 days in an aluminium foil but my preference would be to store it in the fridge, I don't think it suffers the same faith as its sweet counterpart when refrigerated eg: get stale quicker.
thanks for asking

si

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