The Irresistible Story Behind Ham and Olive Cake
Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary savory cake. This Ham and Olive Cake is more than just a recipe—it’s a celebration of bold flavors, rustic charm, and the art of French-inspired baking. Imagine a dish that seamlessly blends the salty richness of ham, the briny punch of olives, and the creamy depth of Gruyere cheese, all nestled within a perfectly baked cake.
Originating from the creative kitchens of home cooks seeking a versatile dish, this savory cake has become a beloved staple for picnics, brunches, and casual gatherings. It’s a testament to the magic that happens when simple ingredients come together with a touch of culinary creativity.
Precise Ingredients: A Symphony of Flavors
Dry Ingredients
- Flour: 150 g (1¼ cups / 5.3 oz)
- Baking Powder: 1 packet (approximately 16 g / 2 tsp)
- Salt: To taste
- Black Pepper: To taste
Wet Ingredients
- Eggs: 3 large
- Milk: 125 ml (½ cup / 4.2 fl oz)
- Colza Oil (Rapeseed Oil): 80 ml (⅓ cup / 2.7 fl oz)
Flavor Makers
- White Ham: 150 g (5.3 oz), diced
- Olives: 100 g (3.5 oz), pitted and chopped
- Gruyere Cheese: 100 g (3.5 oz), freshly grated
Step-by-Step Cooking Instructions
Preparation
- Preheat and Prepare
- Preheat your oven to 180°C (350°F)
- Grease a cake tin thoroughly with butter
- Line the bottom with parchment paper if desired
- Mix Dry Ingredients
- In a large mixing bowl, combine flour and baking powder
- Add a pinch of salt and freshly ground black pepper
- Whisk together to ensure even distribution
- Prepare Wet Base
- In a separate bowl, crack the eggs
- Beat eggs until light and slightly frothy
- Gradually add the dry ingredient mixture
- Whisk until smooth and free of lumps
- Incorporate Liquids
- Gently warm the milk (do not boil)
- Slowly add colza oil to the batter
- Pour in the warm milk gradually
- Mix until the batter is smooth and well-combined
- Add Flavor Makers
- Dice the white ham into small, uniform pieces
- Pit and chop the olives
- Grate the Gruyere cheese freshly
- Fold ham, olives, and cheese into the batter
- Stir gently to distribute evenly
- Baking
- Transfer the batter to the prepared cake tin
- Smooth the top with a spatula
- Bake in a preheated oven at 180°C (350°F)
- Bake for 45 minutes or until a toothpick comes out clean
- Allow to cool in the tin for 10 minutes
- Turn out onto a wire rack to cool completely
Nutritional Information and Cooking Details
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 65 minutes
- Servings: 6-8 slices
Nutritional Breakdown (Approximate per serving):
- Calories: 320-350
- Protein: 15-18g
- Carbohydrates: 20-25g
- Fat: 22-25g
- Calcium: 15-20% Daily Value
Pro Cooking Tips and Tricks
- Flour Power: Sift flour and baking powder for a lighter texture
- Cheese Selection: Use freshly grated Gruyere for maximum flavor
- Ham Hint: Dice ham into small, uniform pieces for even distribution
- Olive Options: Use a mix of green and black olives for complexity
- Moisture Magic: Don’t overmix the batter to keep the cake tender
- Cooling Technique: Let the cake cool completely for cleaner slices
Recipe Variations and Substitutions
- Vegetarian Twist: Replace ham with roasted bell peppers or sundried tomatoes
- Gluten-Free Option: Use gluten-free flour blend
- Cheese Alternatives: Substitute Gruyere with Emmental or Comté
- Oil Swap: Replace colza oil with olive oil for Mediterranean flair
- Herb Enhancement: Add chopped fresh herbs like thyme or rosemary
- Spice It Up: Incorporate red pepper flakes or paprika for heat
Frequently Asked Questions
Q1: Can I make this cake in advance? A: Absolutely! It keeps well at room temperature for 2-3 days and can be refrigerated for up to 5 days.
Q2: Is this cake served hot or cold? A: It’s delicious both hot and at room temperature, making it perfect for picnics and buffets.
Q3: What can I serve with this savory cake? A: Pair with a light green salad, serve as an appetizer, or enjoy as a brunch dish.
Q4: Can I freeze this cake? A: Yes, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Q5: How do I know when the cake is fully baked? A: Insert a toothpick into the center – it should come out clean with no wet batter.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for 2-3 days
- Refrigeration: Keeps well for 5-6 days
- Freezing: Wrap securely and freeze for up to 1 month
- Reheating: Warm slightly in the oven at 150°C (300°F) for 10 minutes
- Prep Ahead: Chop ingredients in advance to streamline cooking
Bon appétit! This Ham and Olive Cake is sure to become a cherished recipe in your culinary collection.
