About six years ago, I tasted this popular French cake au jambon et aux olives for the first time. The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.
This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.
In this recipe I used a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.
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- 1/2 cup + 1 Tbsp white wine (or substitute milk if you prefer)
- 1/2 cup olive oil
- 4 eggs
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 large onion, flinely chopped
- 100 grams (about 3 strips) bacon, chopped
- 200 grams deli cooked ham
- 1 cup black olives, drained
- 1 cup green olives, drained
- 2 Tbsp fresh parsley, chopped
- 150 grams Gruyere/mozzarella cheese combo, grated
- 1 Tbsp olive oil
- 1/2 medium onion, diced small
- 1/4 medium green pepper, cored, seeded & diced small
- 1 clove garlic, minced
- 1 cup tomato sauce
- salt & pepper to taste
- 5 eggs
- pinch of salt & pepper
- 1 Tbsp butter,
- 1/2 medium onion, sliced
- 100 grams (1/2) small zucchini, sliced
- 150 grams fresh mushrooms, sliced
- 1/2 cup refried beans
- 50 grams cheddar cheese, shredded (more if you prefer)
Ingredients
Olive Bread
Topping Sauce for Omelettes
Omelettes for Two
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- In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.
- Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.
- In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.
- Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.