Oooh La La! French Savoury Ham, Cheese and Olive Cake

There’s something wonderfully comforting about a rustic, savoury bake that feels both sophisticated and utterly approachable. This French Savoury Ham, Cheese and Olive Cake immediately transports me back to a sun-drenched afternoon in Provence, where a slice of this glorious creation, still slightly warm from the oven, was the perfect accompaniment to a crisp glass of rosé. It wasn’t just a snack; it was an experience – a harmonious blend of salty ham, nutty cheese, and briny olives, all bound together in a tender, slightly chewy crumb.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Yield: 1 Savoury Cake Loaf
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

This recipe calls for simple, high-quality ingredients that come together beautifully. You’ll need:

• 4 large eggs
• 1 2⁄3 cups all-purpose plain white flour
• 2 1⁄2 teaspoons baking powder
• 1⁄3 cup olive oil
• 2 tablespoons butter, melted
• 1⁄2 cup dry white wine (a crisp Sauvignon Blanc or Pinot Grigio works wonderfully)
• 1⁄4 cup port wine (adds a lovely depth of flavour)
• 1 1⁄2 cups pitted green olives or 1 1⁄2 cups pitted black olives (or a mix of both!)
• 2 cups chopped cooked ham
• 2 cups grated Gruyère cheese or 2 cups grated Emmenthaler cheese (or a blend of your favourites!)
• Salt, to taste
• Pepper, to taste

Equipment Needed

To bring this delicious cake to life, you will need:

• A large mixing bowl
• A whisk or electric mixer
• A spatula or wooden spoon
• A grater for the cheese
• A loaf tin or a similar-sized rectangular cake pan (approximately 11 x 4 inches is ideal)
• Parchment paper (optional, for lining the tin)
• An oven

Instructions

Follow these steps carefully, and you’ll be rewarded with a magnificent savoury cake:

1. Preheat your oven to 200°C (400°F). Grease your chosen loaf tin or cake pan well, and if you like, line it with parchment paper for easier removal.
2. In a large mixing bowl, whisk the eggs until they are pale yellow and noticeably frothy. This incorporates air, which will contribute to the cake’s lighter texture.
3. Gently stir in the flour, baking powder, olive oil, melted butter, white wine, and port wine. Mix until just combined; do not overmix, as this can develop the gluten and make the cake tough. You’re looking for a smooth, pourable batter.
4. While the batter is resting briefly, prepare your flavourings. Chop the ham into bite-sized pieces, cube the cheese into roughly 1/2-inch pieces, and slice the olives.
5. Fold in the chopped ham, cubed cheese, and sliced olives into the batter. Season generously with salt and pepper to taste. Remember that ham and cheese are already salty, so taste a tiny bit of the batter before adding too much salt.
6. Pour the mixture evenly into your prepared loaf tin or cake pan.
7. Bake for approximately 50 minutes, or until the cake is well risen, golden brown, and a skewer inserted into the centre comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it after about 45 minutes.
8. Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes before carefully turning it out onto a wire rack to cool completely.

Expert Tips & Tricks

• Don’t Overmix: This is crucial for a tender crumb. Mix the wet and dry ingredients only until they are just combined. A few small lumps of flour are acceptable.
• Quality Ingredients Matter: Using good quality ham, cheese, and olives will significantly elevate the flavour of this cake.
• Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature eggs can help them incorporate more easily and create a lighter batter.
• Testing for Doneness: The skewer test is your best friend here. If it comes out with wet batter clinging to it, it needs more time. If it comes out clean or with a few moist crumbs, it’s done.
• Preventing a Soggy Bottom: Ensure your loaf tin is well-greased. If you’re concerned about sticking, lining with parchment paper is a wise move.

Serving & Storage Suggestions

This savoury cake is incredibly versatile. For a delightful lunch or light supper, serve it cold in slices, much like a hearty bread. It’s also fantastic as sandwich bread, holding up beautifully to various fillings. For a more elegant touch, cut the cooled loaf into small cubes and serve them as appetisers, perhaps with a platter of assorted olives and cubes of extra cheese, or alongside your favourite savoury spreads.

To store: If you have any leftovers (though I doubt there will be many!), wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. This cake also freezes exceptionally well. You can freeze it whole or slice it first. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

This nutritional breakdown is an estimation and can vary based on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	367.7 kcal
Calories from Fat	209 kcal
Total Fat	23.3 g	35%
Saturated Fat	8.1 g	40%
Cholesterol	118.8 mg	39%
Sodium	951.9 mg	39%
Total Carbohydrate	18.3 g	6%
Dietary Fiber	1.2 g	4%
Sugars	0.9 g	3%
Protein	17.6 g	35%

Variations & Substitutions

While this recipe is a classic for a reason, don’t be afraid to experiment!

• Vegetarian Delight: Omit the ham and add in extra cheese, or introduce sun-dried tomatoes, roasted red peppers, or a handful of finely chopped chives and parsley.
• Herbaceous Notes: Incorporate a tablespoon or two of finely chopped fresh herbs like rosemary, thyme, or chives directly into the batter for an added layer of flavour.
• Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño pepper to the batter.
• Cheese Swap: Feel free to experiment with different cheeses. A sharp cheddar, a robust Parmesan, or even a creamy goat cheese could be delicious additions.

FAQs

Q: What is the texture of this savoury cake?
A: Unlike a sweet dessert cake, this savoury version has a more robust, slightly holey, and delightfully chewy texture, reminiscent of a hearty sourdough bread.

Q: Can I use different types of olives?
A: Absolutely! While green and black olives are traditional, Kalamata olives or a mix of your favourite olives would also be delicious. Just ensure they are pitted.

Q: My cake looks a bit dense, what could have gone wrong?
A: This can happen if the batter is overmixed, or if the oven temperature was too low. Be sure to mix just until combined and double-check your oven’s calibration.

Q: How long does it take to cool before I can slice it?
A: It’s best to let it cool for at least 30-45 minutes after it comes out of the tin to allow it to set properly, making it easier to slice cleanly.

Q: Is this cake suitable for a picnic?
A: Yes, indeed! Its robust texture and flavour profile make it an ideal companion for picnics, as it travels well and is delicious served at room temperature.

Final Thoughts

This Oooh La La! French Savoury Ham, Cheese and Olive Cake is a testament to the beauty of simple, flavourful ingredients coming together in perfect harmony. It’s a recipe that feels both comforting and celebratory, perfect for a casual lunch, an elegant starter, or a delightful addition to any gathering. I encourage you to try it, to experiment with your favourite additions, and to savour every delicious bite. Serve it warm or cold, with a dollop of good butter, or alongside a simple green salad, and let the flavours transport you. Bon appétit!