Savoury Quick Loaf a Ham and Olive Cake
Appetizer · Ashley Tinker · Breads · Provencal Recipes · TasteThis savoury quick loaf of Ham and Olive Cake is a great snack or pre-dinner bite. It’s often enjoyed by kids here in France when they get home from school for their goûter. In French, this is called Cake aux Olives et Jambon – yes, they use the English word “cake.”
This quick loaf recipe takes one (1) hour, 15 minutes of preparation and 45 minutes of cooking time. Sweet quick bread recipes often include a fruit or vegetable base, think banana, pumpkin, zucchini. These are, of course delicious and perfect with a cup of coffee or tea.
Savoury Ham and Olive Loaf - Cake aux Olives et Jambon
This recipe is simple and very forgiving. For example, you can add a little less flour and another egg instead, or add a little more cheese. Once you have the base you can make a vegetarian version with fresh goat cheese, semi-dried tomatoes and lots of thyme. Play with it to make it yours!
Ingredients
- 200 g (7oz) All Purpose Flour
- 1 sachet dry yeast
- 3 eggs free-range
- large pinch salt
- Ground Pepper be generous
- 1 large tbsp Dijon mustard
- 100 ml (3.4oz) olive oil
- 100 ml (3.4oz) milk semi-skimmed, 2%
- 150 g (5.5oz) Gruyère cheese or Comte, grated
- 200 g (7oz) ham hock diced
- 150 g (5.5oz) green olives sliced
- butter for greasing the pan
Notes
Eat this bread as an appetizer as savoury snack or nibble with a glass of rosé. Head to the Curious Provence website for the instructions on how to make this savoury ham and olive loaf.
Tried this recipe?Let us know how it was!
Other Recipes for Bread & Flatbread
Fougasse d’Aigues Mortes
Fougasse d'Aigues Mortes is a sweet brioche-style bread dusted in sugar. This traditional chewy bun can be enjoyed on its own or with other pastries. Either way, it's sure to impress.
Check out this recipe
Fougasse with Olives and Cherry Tomatoes
The combination of sweet cherry tomatoes and tangy black olives make this focaccia-style bread a stunning addition to any meal. You can even enjoy it on its own with some olive oil or accompanying some soup for a well-rounded and delicious meal.
Check out this recipe
Fougasse Pissaladière (Onion, Olive and Anchovy)
If you prefer, you can make a plain version of fougasse. However, we like this variation with a Pissaladière topping (onion, olives and anchovies) as it is really typical of this region and one with rosemary & salt. And delicious with a glass of rosé.
Check out this recipe
Fougasse with Tomatoes, Olives, and Peppers
This fougasse is rich and savory, almost a meal in and of itself. Pair with a more structured, but dry rosé for a perfect aperitif.
Check out this recipe
Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
Check out this recipe
Pizzaladière Provence Pizza
The pizzaladière is a Provençal variation that combines Italy and Provence in a delicious and very simple dish, using the best ingredients you can. Serve with a salad and enjoy with a glass of Mirabeau Classic Rosé! Bon appetit.
Check out this recipeFrom Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Hilltop Villages to See the Côte d'Azur HinterlandsNext Post
What to See on a Day Trip to MonacoRelated Provence Articles
Salt and Pepper Calamari a Spicy Appetizer
April 27, 2018
Sometimes a sampling of little bites makes for a more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different. The seafood themed plates started with skewered shrimp and ended with Salt and Pepper Calamari.…
Olive Harvest on the French Riviera
November 23, 2015
Grape harvest season may be well and truly over, but the shorter days and cooler nights of November can only mean one thing – the turn of the olives on the French Riviera. The harvest season officially kicked off on October 27th. There are some 300,000 olive trees in the Alpes Maritimes Olives in the …
Sweet Citrus Recipe Nectarine Cake
December 12, 2016
A very professional looking presentation for your guests to enjoy. A delicious and sweet tea cake heightened with a hint of peach liqueur and served with crème fraiche, mascarpone or vanilla ice cream. …
Crespeou a Classic Provencal Recipe for Picnics
August 8, 2016
Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This is a traditional Provencal recipe, which is often found in picnic hampers …
2 Comments
The article says the quick breads don’t require yeast but then the recipe you print includes yeast!
Hello Ami, thank you for asking for clarification on Ashley’s recipe. This recipe does call for instant yeast (not active yeast). Instant yeast doesn’t have to be proofed first; it can be mixed straight into the dry ingredients.