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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.