After the party food : le cake au jambon et olives de Marion

Thanksgiving and Christmas are just around the corner, which means it won’t be long until your in-laws invade, leaving a trail of leftovers and havoc in their wake. A close friend of my husband’s gave him this easy-to-make recipe which will help you to take care of some of those 40 pounds of spiral-cut ham ripening in your refrigerator. This simple dish can also be served cut into bite-sized pieces as an hors d’oeuvre at holiday parties. I’ve conveniently translated the recipe into American units, but please let me know if you have any recommendations, since I’ve never tested the converted version.

A small note on the meaning of cake in French: a ‘cake’ is typically not sweet in France and corresponds to what Anglo-Saxons would call a loaf.

Ingredients :

4 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine (use the already open stuff in the fridge)
1/2 cup olive oil
1/2 tablespoon baking soda
4 large slices of ham cut into cubes
1 large can pitted green olives
Large handful of shredded cheddar or gruyere

4 œufs
250g farine
1 verre vin blanc
1 verre huile d’olive
1 paquet de levure chimique
1 paquet de dès de jambon
200 g olives vertes dénoyautées
Poignée généreuse d’emmental
Une pincée sel et poivre

1)      Mix together oil, eggs and white wine.
2)      Mix together flour, baking powder, salt and pepper in a separate bowl.
3)      Add dry and wet ingredients together along with the olives, ham and cheese. Mix.
4)      Pour the batter into a buttered and floured cake or tart dish (around 8-10 in round). Sprinkle the top with shredded cheese.
5)      Bake at 150°C/300°F for 30-40 minutes or until golden and toothpick comes out clean.

Our tiny tiny oven.

Our tiny tiny oven.

I hope you enjoy this recipe which is a classic of French parties (holiday or not). Let me know how it works out for you!

Si vous souhaitez les indications en Français, laissez un commentaire =).


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