Ham, cheese and olive cake, Easy recipe

Ultra soft savory cake perfect for quick lunches, picnics, barbecues or even in small cubes as an aperitif.

A great classic for summer family tables or picnics, I’m just giving you my proportions of an ultra-quick recipe made and redone dozens of times, each time very soft with an almost honeycombed dough as you can see in the photos.

For my recipe, not too much flour so that the cake is not too heavy, a mixture of olive oil and milk (which you can replace with vegetable milk). I find that dairy makes the cake much lighter and softer than the white wine found in many recipes (but you can always substitute). 3 eggs and a little yeast. I ask my butcher to cut me a very thick slice of white ham which I cut into large cubes (which I prefer to cubes of Paris ham from the supermarket which I find a little small, but when I only have that, it does the job just as well), some grated Comté (which I prefer to Emmental or Gruyère, personal taste but which does not change the result of the recipe). And for the olives, your choice: green olives, black olives or a mix of both. Today it was green olives.

If you like savory cakes, there are three others on the blog: a zucchini and feta cake, a tuna cake with candied tomatoes and a pepper cake that I fry beforehand with olive oil, garlic, onion and Provence herbs.