20 hours ago
Tuesday, March 29, 2016
I love these French savory cakes, called "cake" in France (a sweet cake is called a gateau).
They are perfect to serve w/ a cheese course or have a slice for breakfast.
If you have some Easter ham leftover, then I suggest you make this cake.
I had salami, so used that instead. It's all good.
I make these quick breads up as I go...sometimes adding in fresh herbs and any type of cheese I have in the fridge.
Any type of olive is fine. Here, I threw in kalamatas and Lucques.
Tomatoes can be sundried or fresh cherry tomatoes.
Here is my basic recipe and you can adapt it to what you like.
French Savory Olive & Ham Cake:
6 oz. of cooked ham (not deli meat), or salami, cut into chunks
1/3 cup of mixed olives, kalamata or any good quality green olive (even Manzanilla are fine), chopped
big handful of fresh parsley (any fresh herb you like, you can even use arugula)
1/2 cup of sundried or cherry tomatoes, chopped
1/2 cup of olive oil
1/2 cup of milk
2 cups of flour
2 tsp baking powder
1 tsp kosher salt
a few grinds of black pepper
3/4 cup of grated Parmigiano Reggiano cheese (you can use any cheese, Gruyere or cheddar are nice too)
Mix wet ingredients with dry to make a batter.
Butter and flour a loaf pan and spoon in batter.
Bake in a 350F oven for 35-40 minutes.
I like this cake better the next day, when flavors have time to meld.
Lasts a few days wrapped tightly in foil.