Name: French Savory Cake with Olives and Ham
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: French
Ingredients: 200 g All-purpose flour; 1 tablespoon Baking powder; 3 Large eggs; 100 ml Milk; 80 ml Vegetable oil (or olive oil); 100 g Grated Emmental or Gruyère cheese; 150 g Pitted green or black olives, roughly chopped; 150 g Cooked ham, cubed; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper

A beloved staple of French apéritifs and casual meals, this savory cake is moist, flavorful, and incredibly versatile. Loaded with briny olives and savory ham, it's perfect for casual gatherings, picnics, or as a delightful appetizer. The 'cake salé' (savory cake) is a quintessential item found at French apéritifs, picnics, and casual buffets. Originating from the French tradition of transforming simple ingredients into elegant yet comforting dishes, it's a versatile loaf that can incorporate various fillings like cheese, vegetables, and cured meats. Its popularity lies in its ease of preparation, portability, and ability to be served warm or at room temperature, making it a go-to for social occasions.

Instructions

1
Preheat oven to 180°C (350°F). Lightly grease and flour a 24cm (9-inch) loaf pan.
2
In a large bowl, whisk together the flour and baking powder.
3
In a separate bowl, whisk the eggs, milk, and oil until well combined.
4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth. Be careful not to overmix the batter.
5
Gently fold in the grated cheese, chopped olives, and cubed ham until they are evenly distributed throughout the batter. Season with salt and pepper.
6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7
Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
8
Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
9
Serve warm or at room temperature, sliced into thick pieces. Enjoy!

Chef's Tips

•**Storage**: Store leftover savory 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, well-wrapped, for up to 2 months; thaw at room temperature before serving.
•**Substitutions**: This recipe is highly adaptable! Replace ham with smoked salmon, bacon lardons, or sun-dried tomatoes. Swap olives for chopped bell peppers, spinach, or mushrooms. Any hard cheese like Comté, cheddar, or Parmesan works well in place of Emmental.
•**Serving Suggestion**: This cake is excellent on its own, but also pairs wonderfully with a fresh green salad for a light meal, or alongside other charcuterie and cheeses for a full French apéritif spread.
•**Fun Fact**: The term 'cake salé' literally translates to 'salted cake,' distinguishing it from sweet cakes. It's a testament to French culinary ingenuity in creating diverse savory baked goods that are popular for informal gatherings.