Name: French Savory Olive Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 200 g All-purpose flour; 1 sachet (11g) Baking powder; 3 Large eggs; 100 ml Milk; 80 ml Olive oil; 150 g Black olives, pitted and halved; 50 g Green olives, pitted and halved (optional); 100 g Grated Gruyère or Emmental cheese; 100 g Diced cooked ham (optional); 0.5 tsp Salt; 0.25 tsp Black pepper

A classic French savory cake, often enjoyed as an appetizer (apéritif), picnic item, or light meal. This moist, flavorful cake combines briny olives with a tender, cheesy batter, making it a versatile and beloved staple of French casual dining. The "cake salé" tradition is deeply rooted in French culinary culture, particularly as a popular item for apéritifs, picnics, and casual brunches. Originating from the idea of incorporating savory ingredients into a simple cake batter, these cakes offer a convenient and delicious way to enjoy various flavors, with the olive version being one of the most iconic and frequently found in French bakeries and homes. It represents a practical yet elegant approach to communal eating.

Instructions

1
Preheat your oven to 180°C (350°F). Grease and flour a 24cm (9-inch) loaf pan, or line it with parchment paper.
2
In a large bowl, whisk together the flour and baking powder.
3
In a separate bowl, whisk the eggs, milk, and olive oil until well combined. Season with salt and pepper, adjusting based on the saltiness of your olives and ham.
4
Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. Be careful not to overmix.
5
Gently fold in the pitted olives, grated cheese, and diced ham (if using) into the batter.
6
Pour the batter into the prepared loaf pan and spread evenly.
7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
8
Let the cake cool in the pan for 10 minutes before unmolding it onto a wire rack to cool completely.
9
Serve warm or at room temperature, sliced.

Chef's Tips

•Storage: Store leftover savory olive cake tightly wrapped in plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It can also be frozen, sliced, for up to 2 months.
•Substitutions: Feel free to experiment with other savory additions like sun-dried tomatoes, crumbled feta cheese, fresh herbs like rosemary or thyme, or small pieces of cooked bacon or chorizo.
•Serving Suggestion: This cake is excellent served as part of an apéritif spread with a glass of rosé, alongside a simple green salad for a light lunch, or as a convenient snack.
•Fun Fact: In France, "cake salé" (savory cake) is a broad category, often found in bakeries and supermarkets, offering a quick and delicious option for picnics and impromptu gatherings, much like a savory muffin or quick bread would be in other cultures.