Ham and olive loaf cake with walnuts
Savoury loaf cake with ham, green olives and Emmental, with walnuts.
Active time26 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 100 g grated Emmental
- 120 ml milk
- 3 eggs
- 180 g cooked ham
- 50 g walnut halves
- 200 g wheat flour
- 60 ml olive oil
- 11 g baking powder
- 100 g pitted green olives (drained weight)
Preparation
Preheat the oven to 180 °C. Mix the flour and baking powder, add the eggs, milk and oil, then whisk.
120 ml milk3 eggs200 g wheat flour60 ml olive oil11 g baking powder- oven
- mixing bowl
- whisk
Cut up the ham and olives. Fold them into the batter with the Emmental and pour into a tin lined with baking paper. Prepare 50 g walnut halves. Roughly chop the walnuts. Add everything to the dish.
100 g grated Emmental180 g cooked ham50 g walnut halves100 g pitted green olives (drained weight)- knife
- loaf tin
- baking paper
- chopping board
Bake for 40 to 45 minutes; a knife blade should come out without any raw batter. Leave to rest for 10 minutes before removing from the tin.
- oven
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration