French Food Friday...cake aux olives et jambon
photo and recipe from here
Bonjour mes belles,
One of the things that I first noticed when I came to France was that the French like to make savoury type cakes and serve them with drinks.
There are various types and most look like they are made using a loaf tin with some contained smoked salmon and others olives etc.
This is a recipe that I stumbled across on a fabulous blog about living tastefully.
• adapted recipe from PARIS BOULANGERIE PATISSERIE by Linda Dannenberg
• 2 cups, less 2 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 cup dry white wine
• 1/2 cup dry vermouth
• 4 large eggs, beaten
• 7/8 cup mild-flavored olive oil
• 1 1/2 cups finely diced cooked ham
• 1 1/2 cups grated Gruyère cheese
• 1 1/4 cups green olives, pitted and chopped coarse
PREHEAT OVEN to 350˚F
1. Sift the flour with the baking powder into a large mixing bowl. Make a well in the center; add the wine, vermouth, and eggs. Mix gently just until combined. Add the olive oil, a little at a time, mixing until the batter is smooth. Add the ham, cheese and olives, and using a rubber spatula, mix just until incorporated.
2. Grease an 8-inch-by-4-inch loaf pan; pour in the batter. Bake until the loaf is golden brown and a skewer inserted to the bottom of the cake comes out clean. I found I needed to bake my cake much longer than the recipe specified. The original recipe calls for 55 minutes. I baked my cake for 1 1/2 to 1 3/4 hours. It's a dense cake. If browning too much towards the end of baking, cover with foil.
3. Cool on a wire rack; then invert onto the rack and cool completely. If desired, slice the loaf and broil the slices briefly to toast.
• 2 cups, less 2 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 cup dry white wine
• 1/2 cup dry vermouth
• 4 large eggs, beaten
• 7/8 cup mild-flavored olive oil
• 1 1/2 cups finely diced cooked ham
• 1 1/2 cups grated Gruyère cheese
• 1 1/4 cups green olives, pitted and chopped coarse
PREHEAT OVEN to 350˚F
1. Sift the flour with the baking powder into a large mixing bowl. Make a well in the center; add the wine, vermouth, and eggs. Mix gently just until combined. Add the olive oil, a little at a time, mixing until the batter is smooth. Add the ham, cheese and olives, and using a rubber spatula, mix just until incorporated.
2. Grease an 8-inch-by-4-inch loaf pan; pour in the batter. Bake until the loaf is golden brown and a skewer inserted to the bottom of the cake comes out clean. I found I needed to bake my cake much longer than the recipe specified. The original recipe calls for 55 minutes. I baked my cake for 1 1/2 to 1 3/4 hours. It's a dense cake. If browning too much towards the end of baking, cover with foil.
3. Cool on a wire rack; then invert onto the rack and cool completely. If desired, slice the loaf and broil the slices briefly to toast.
très bon vendredi à tous, Leeann x
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