Savoury Cake (Ham, Parmesan and Olive)

I had an unexpected day at home this week and so decided it was time to make a savoury cake having come across a recipe in a weekend paper.  I suspect this idea may have been around for a while if it has made it into a Sunday paper and has just past me by so far, but it was new to me. The recipe is by Hugh F-W. As I wasn’t terrible confident I made half the amount suggested and put it in a small loaf tin – it didn’t rise much. I also had to modify the recipe because I had black olives instead of green and no thyme.

The result? Not bad,  like a less dense savoury scone.  It is nicely flavoured  I think enhanced by the use of some baked Christmas ham which I had in the freezer.  Good with bit of salad for lunch.



The Recipe
Liquid ingredients
150ml olive oil
150ml milk
4 eggs lightly beaten

Dry Ingredients

250g plain flour
2 tsp baking powder
½ tsp paprika
1tsp fresh thyme
½ tsp salt
½ tsp pepper
100g parmesan – grated
180g cooked ham chopped
130g green olives stoned and chopped.

Directions

1.       Heat oven to 200^oc
2.       Grease a 1.5 litre loaf tin and line with paper
3.       Sift flour, baking powder and paprika. Add the remaining dry ingredients.
4.       Whisk the liquid ingredients together and combine with dry ingredients. Stir until just combined and put in the tin.
5.       Bake for 45-50 minutes until golden and a skewer comes out clean.
6.       Leave in the tin for 5 minutes then turn out to cool.