The loaf cake, or simply “Cake” (with a French accent), is a household standard in France. We have different varieties, savory and sweet, and there are endless ways to be creative.
This past December I did the catering at a charity photo auction event hosted by Spandana Society in Hong Kong, this Olive and Ham Cake was a big hit. Unlike a lot of “cakes” this one isn’t crumbly and can be cut into bite-sized pieces and be served as a cocktail hors d’oeuvre, or into slices and be served as an appetizer.
Olive and Ham Cake
Preparation time : 20 minutes
Cooking time: 45 minutes
7 oz (200 g) of ham
3/4 cup of (150 g) of olives, pitted
75 g of grated gruyère or emmental
3.5oz (10 cl) of milk
2 tsp. (11g) of baking powder
1 tbsp. of oilINSTRUCTIONS:
Slice the olives and cut the ham in small pieces.
Crack the eggs into the bowl of flour and mix. Add the milk and oil and mix again. Add the ham, olives and cheese and mix again. Finally add the baking powder and mix one last time.
Pour everything into the loaf pan and place it in the oven for 45 min. The top should be nice and brown. Place on a cooling rack for about 10 min.
Keeps in the fridge in aluminum foil for a few days and in the freezer for up to a month.