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Ham and olive cake

Cut into thinnish slices, this makes a good nibble before dinner served with a

chilled glass of sherry, cider or dry white wine. Makes one 20cm round or

square cake, a loaf or about 10 mini cakes.

150ml olive oil, plus a little extra for greasing the tin

250g plain flour

2 tsp baking powder

tsp paprika

1 tsp picked fresh thyme leaves, finely chopped

100g parmesan, coarsely grated

180g cooked ham, roughly chopped

130g green olives, stoned and roughly chopped

tsp salt

tsp freshly ground black pepper

150g milk

4 eggs, lightly beaten

Heat the oven to 200C/400F/gas mark 6. Grease a 1.5-litre loaf tin with olive

oil, line it with baking parchment and brush the parchment with more oil.

(Alternatively, you can make this in muffin tins, or mini loaf tins, which

simply need brushing with oil and dusting lightly with flour.)

Sift the flour, baking powder and paprika into a bowl. Stir in the thyme,

parmesan, ham, olives, salt and pepper. In a jug, whisk together the oil, milk

and eggs. Stir the liquid into the dry ingredients until just combined and pour

the lot into the prepared tin (or tins).

Bake for 45-50 minutes, until golden and a toothpick or skewer comes out clean.

(Muffin tins or smaller loaves will take 12-15 minutes.) Leave to cool in the

tin for five minutes, then turn out on to a wire rack to cool completely.