Ham cake, cheese and olives, easy recipe

Ultra soft salty cake perfect for fast, picnic, barbecue lunches or even in small cubes as an aperitif.

Great classic of summer or picnic family tables, I just give you my proportions of an ultra fast recipe made and dozens of times, each time very soft with an almost honeycomb paste as you can see in the photos.

For my recipe not too much flour so that the cake is not too heavy, an olive oil and milk mixture (which you can replace with a vegetable milk). I find that dairy makes the cake much lighter and soft than the white wine that we find in many recipes (but you can always replace). 3 eggs and a little yeast. I ask my butcher to cut me a very thick slice of white ham that I debute large cubes (which I prefer to the cubes of Paris ham from supermarkets that I find a little small, but when I have only that, it does just as well the business), of the grated county (which I prefer to the emmental or the Gruyère, personal taste but which does not change the result of the recipe). And for olives, of your choice: green olives, black olives or a mix of the two. Today 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 pre -preferably with olive oil, garlic, onion and Provence herbs.