A "déjà vu" cake – Traditional French gruyère, green olives and ham cake
Un cake déjà vu – Cake traditionnel au gruyère, olives et jambon
Savory cakes are very popular in France, everyone has its own version and makes them for appetizers with drinks when you have a guests over. You cut them in small bites and pass them along with drinks. Usually, I don’t like to post too many traditional French or Italian dishes, I somehow love to explore new ideas, flavors and shapes but once in a while, it makes me feel closer to home like with this cake salé. You can flavor it with what you like, such as feta, mint and zucchini, or sundried tomatoes and thyme, or just use your creativity. You only need the basic proportions of flour, olive oil or butter, and eggs, then the rest is up to you.
Nothing too fancy or original in this post, just maybe the most traditional cake salé that every French person who cooks and entertains, knows how to make, it’s a great one, always appreciated and quite delicious combining three main ingredients. Usually savory cakes contain butter, but I like to use olive oil, it gives it a really fruity and fragrant flavor.
Savory cakes are another one of those things I don’t make very often, I tried a few with shrimps, and other ingredients but as far as entertaining menu is concerned, I tend to make other types of snacks or canapés. This is a great item when you have guests pour l’apéro, a lot quicker to make than a savory tart or quiche. Tonight I have a little time to cook, so cake is on the menu among other little bites. It’s healthier than serving chips and other pre-packed junk food. Even though I love thick and salty potato chips! One of those items I cannot have in the house, or I will just not stop thinking about them until I ate them all.
Ingredients for about 6 people
- 6.34 oz (or 180 g) unbleached flour
- 1 tsp baking powder
- 3 eggs
- 3 fl oz (or 90 ml) olive oil
- 3.38 oz (or 100 ml) milk
- 7 oz (or 200 g) ham, cut in cubes
- 5.64 oz (or 160 g) gruyère cheese or cantal grated
- 3.5 oz (or 100 g) green olives, roughly chopped
- a pinch of salt and pepper
In a mixing container, mix flour and baking powder. In another container, mix eggs, milk, olive oil. Mix well and add to the four/baking powder mixture. Add salt and pepper. Add ham, gruyère and olives. Mix carefully.
Bake in a non-stick loaf pan in a 370F pre-heated oven for about 45 minutes.
This entry was posted by silvia on December 24, 2009 at 12:12 am, and is filed under Appetizers, Breads. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Looks DELICIOUS! A cake for those who don’t have a sweet tooth! I am in
Beautiful! Buon Natale
They look fabulous. I have some smoked ham that was given to us for Christmas and some green olives as well. Merry Christmas to you.
Thanks Divina, same to you! Happy Holidays!
Thanks! Happy holidays to you and family! Enjoy the festivities!
Merci, toi de même, meilleurs voeux pour la nouvelle année à toute ta famille!!
wonderful,i made this cake,it’s so delicious!
merry christmas and happy holidays!
Gosh! I love this cake. And to be, very festive too.
I wanna try this recipe. Looks delicious…
This is my type of appetizer. A coffee/cupcake shop in NYC makes these wonderful savory cakes and with your recipe, now I can make them at home! Thanks for all your wonderful ideas, hope you had a Merry Christmas!
Gosh, this looks pretty inviting! I’m saving it up for later use. Thanks, Silvia. Actually, I’m glad you’ve posted this recipe. I like to learn more about French & Italian cuisines.
So rich and wonderful! This would be a great way to use up savory things from Christmas dinner. I hope you had a delicious and festive Christmas!
Wow, how gorgeous!!
Is there any way to convert this amazingly good recipe into a bread machine one? Unfortunately, my oven is broken and I can’t wait to try this cake… Is there anyone who can help me with this? Deeply appreciated, thanks!!! Merry Christmas and an amazingly bountiful 2010…
Happy new year. Sincerely…
Thanks Kristen, best wishes for the new year 2010!
Thanks Kristy! Best wishes for the new year!
Hi Rebecca, I really don’t know about using a bread machine since I never used one. This cake has no “beer” yeast but has baking powder so it does not need to rise before being baked. I think you might try to make it and see how it will turn out. That would be what I would do. Good luck and let me kow how it turns out in case you decide to use the machine. Best wishes for the new year!!!
Happy new year and best wishes for 2010! and to Limon too!
Thanks!!! best wishes for the new year! and lots of cooking!
Thanks Simona! glad you liked it, best wishes for 2010 to you and your family!
Hi, I’m new to baking. I would love to try out this recipe. Can you define what mixing is? When you say mix well, do you use a whisk or a cake mixer? Mix until what consistency? Thank you!
This recipe is delicious! Mine, unfortunately, came out a bit flat, but I used almond flour to make it gluten free. (If anyone else prefers using alternative flours, I would recommend using less oil and maybe even adding an extra egg.) Besides that, the flavor was great! Just a bit flatter and more spongy.
The cake turn up to be amazing….many thanks for the recipe!!! Happy holidays
Thanks for trying the recipe! I am glad you liked it – happy holidays to you too