Cake with olives and white ham
As an accompaniment of a Château Crémade Rosé 2006.
The shopping for 4 people:
| Flour | 220 | gr |
| Eggs | 4 | |
| Thick white ham | 200 | gr |
| Grated cheese | 75 | gr |
| Green olives | 100 | gr |
| Olive oil | 10 | cl |
| White wine | 10 | cl |
| Yeast | 1 | sachet |
| Thyme | pm | |
| Salt, moulded Pepper | pm |
Preparation :
1 - Grease a cake mould.
2 - Detail ham out of dices and olives out of discs.
3 - Mix in a bowl the flour, yeast, eggs, oil and the white wine.
4 - Salt and pepper, well mix until the paste is quite homogeneous.
5 - Add the grated cheese, the dices of ham and the crumbled thyme.
6 - Incorporate olives in last.
7 - Pour the apparatus into the mould and bake preheated in 180°C.
8 - Prove cooking with the aid of a knife planted in heart, turn out of the tin and let get cold on a grid.
9 - Cut up with a knife and serve lukewarm with a salad.
Other receipes:
Salad of gizzards - Persillade of beef in hazelnuts - lamb's Hazelnut there crépinette - Mignon of calf - lamb's Fricassee - Flowers of stuffed zucchinis - Custard in asparagus - Savoury pasty of asparagus - Gratin of mushrooms on toasts - Cannon of lamb stuffed in kidneys - Tatin of lamb
Desserts
Figs and browned apricots - Tear of chocolate - Custard of pumpkin in the caramel - Pear roasted in the Thyme