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Cake with olives, cheese and ham

Author
Cookinero 27 Oct 2022
21950
Cake with olives, cheese and ham

Elegant, spicy, slightly moist cupcake is suitable for weekdays and holidays. Based on it, you can compose many wonderful options: with tuna, shrimp, sweet pepper.

How to cook Cake with olives, cheese and ham

Step 1

Preheat oven to 180°C. Grease or line with parchment paper a 12cm x 20cm rectangular bread pan.

Step 2

Cake with olives, cheese and ham

Clean the onion and chop. Cut the bacon into small pieces. Melt the butter in a frying pan and fry the onion and bacon until golden brown. Cool down a bit.

Step 3

Cake with olives, cheese and ham

Cut the olives and olives into circles. Chop the parsley leaves. Cut the ham into small cubes. Grate the cheese on a fine grater.

Step 4

Whisk eggs, wine, olive oil and salt in a large bowl. In another bowl, sift flour and baking powder, mix with liquid ingredients. Add onion, bacon, ham, parsley, olives and olives, mix well.

Step 5

Cake with olives, cheese and ham

Pour the batter into the prepared pan and place in the oven. Bake the cake for 1 hour, check the readiness with a wooden stick. Remove the finished cake from the oven and leave in the mold for 15 minutes. Then remove from the mold and cool on a wire rack. Serve cake slightly warm or completely cool.

Cake with olives, cheese and ham - FAQ About Ingredients, Baking Time and Storage

Yes, you can experiment with different cheeses! Gruyere, cheddar, or even a smoked provolone would be delicious alternatives. Just make sure they grate well and have a similar moisture content.
This cake will stay fresh for 2-3 days at room temperature if stored in an airtight container. For longer storage, you can keep it in the refrigerator for up to a week. Let it come to room temperature before serving for the best flavor.
Absolutely! Simply omit the bacon and ham. To add some extra flavor and texture, consider adding sun-dried tomatoes, roasted red peppers, or more cheese.
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving. You can also reheat slices in a toaster oven or microwave.
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. The wine adds flavor and moisture to the cake. You could also use a dry rosé wine.
Yes, you can use a slightly different sized pan. A similar volume pan, like an 8-inch round cake pan, will work. Keep an eye on the baking time – you may need to adjust depending on the pan size.
Tossing the chopped olives and ham with a little flour before adding them to the batter can help prevent them from sinking. This creates a slightly sticky coating that helps them stay suspended in the batter.
This cake is wonderful served as an appetizer, part of a brunch spread, or as a savory snack. It pairs well with a simple salad, a glass of wine, or even a cup of soup.

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