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Cake with olives and ham

May 10, 2017

With one blog post every second year I won’t pretend that I am having a very active food blogging life. But once in a while there is a recipe that needs to be immortalized. This is one of those.

Aperitif Dinatoire

In France, there is a concept called “Aperitif Dinatoire” which basically mean Aperitif with so much snacks that you can call it dinner. Of course, the snacks are not merely chips or even gluten free tacos but something a bit more tasty and good looking and always flushed down with abundant quantity of wine, champagne or other drinks.

Aperitif dinatoire © Mon Petit Tablier

Cake [kεk]

Although we all know what a cake is, in French it is something a bit different. The English word cake (gateau in French) has been adapted to become a rectangular fruit cake containing raisins and candied fruits which is served sliced. The word cake has been extended to also mean a salty cake of the same shape which can contain vegetables, olives, ham….in that case we refer to it as “Cake salé” (Salty cake).

I believe it originated in Québec where they took the English word (in 1795) which itself came from old Norwegian “kaka” (which by the way sounds like something completely different in French, and believe me, you don’t want to eat that). And since Québec is doing such a good job a tprotecting the French language they will never refer to it as Cake but rather as “Gateau aux fruits”.

Confused ? Let’s move on to the recipe.

I’ve been making that recipe for the past 12 years or so and it has always been a success. Latest 3 days ago at my good friend’s twins’ communion I brought four of them and since several people asked for the recipe I decided to be lazy and write it once and for all for all of you to enjoy.

Ingredients

(Serves 6)

  • 15 cl (5 oz) of dry white wine (I either use Sylvaner or some cheap Chardonnay)
  • 15 cl (5 oz) olive oil (but sunflower or canola will do)
  • 4 eggs
  • 100 g (3.5 oz) shreded cheese (mozarella, gruyere, emmental)
  • 250 g (8.8 oz) wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 200 g (7 oz) ham cubes
  • 200 g (7 oz) green olives (pitted)

How-to

Mix the white wine and the oil and add the eggs one by one, beating them thoroughly in the mixture.

Add the flour, baking powder and salt and mix with a whip or a fork.

Add the cheese and mix with a whip or a fork.

Pro-tip: Cut the olives in halves. I found out that it releases more taste in the cake and also to verify that all the olives are pitted, which is good for the integrality of your teeth!!

Now add the ham and olives and mix it with a fork preferably (It bothers me when the olives and ham cubes get stuck in the middle of the whip).

Put the mix in a rectangular form lined with parchment paper or oiled and floured to prevent the cake to stick to the sides and the bottom of the form.

Bake it at 180 degrees Celsius (350 F) for 45 minutes.

Below is the result (together with an Aperol Spritz)

051017_0643_Cakewitholi2.jpg

After experimenting with different ingredients, I’ve found out that the most important is the cheese. You can replace olives and ham with i.e bacon and mushrooms (make sure that you have fried the mushrooms prior to adding them into the cake to get rid of their water)

If you have to accommodate vegetarians you can omit the ham / bacon completely, but the best taste will always be with ham, cheese and olives.

Bon appétit !

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