Ham and olives cake
Ideal on your Christmas menu or at any gathering, this ham and olives cake will quickly gather fans all around. Though easy to make, it has a few secrets to achieve a guaranteed success!
Equipment
- Rectangular Baking Mold
- Whisk
- Mixing Bowl
Ingredients
- 125 grams Ham
- 75 grams Green Olives pitted
- 4 Eggs
- 200 grams Flour T45-T55
- 11 grams Baking Powder
- 1 tbsp Fine Mustard
- 50 mL Olive oil
- 100 mL Beer
- 75 grams Shredded Compté (Or Emmental)
- 1 pinch Salt
- 1 tbsp Butter
Instructions
- Preheat your over at 180 degrees Celsius (356 degrees Fahrenheit)
- In the mixing bowl, add the flour, salt and baking powder and whisk200 grams Flour, 1 pinch Salt, 11 grams Baking Powder
- Add the eggs one by one to the mixture and whisk well in between and afterwards4 Eggs
- Cut the ham and olives in small pieces and add them to the mixture125 grams Ham, 75 grams Green Olives
- Add the cheese to the mixture and give it a whisk75 grams Shredded Compté (Or Emmental)
- Add the beer and olive oil to the mixing bowl and give it a whisk100 mL Beer
- Now add the mustard and mix everything very well50 mL Olive oil, 1 tbsp Fine Mustard
- Next butter your mold and add to it a sprinkle of flour1 tbsp Butter
- Pour the mixture in the mold and even it out at the surface
- Place it in the oven for about 40 minutes
- Take it of the oven and insert the tip of a knife in the middle and make sure it comes out dry
- Let it cool down for about 30 minutes then unmold it on a cooling rack
Notes
Our Cooking Hints:
- It is better eaten cold. After it has cooled down, cut it into slices and place them in Zip Lock bags
- You can replace the ham with turkey or pepperoni, and the green olives with dark olives
