AppetizerAshley TinkerBreadsProvencal RecipesTaste: Food & Drink

Savoury Quick Loaf a Ham and Olive Cake

Quick bread recipes do not contain yeast and therefore there is no lag time required for the dough to rise. This recipe takes one (1) hour, 15 minutes of preparation and 45 minutes cooking time. Sweet quick bread recipes typically include a fruit or vegetable base, think banana, pumpkin, zucchini. These are of course delicious and perfect with a cup of coffee or tea.

What about a savoury snack or nibble with a glass of rosé? This savoury quick loaf a 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.”

Quick Loaf Ham Olive Cake

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!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer, Breads
Cuisine French, Provencal
Servings 8 slices


  • 200 g (7oz) All Purpose Flour
  • 1 sachet Dried Yeast
  • 3 Free range eggs
  • large pinch Salt
  • Ground Pepper be generous
  • 1 large tbsp Dijon Mustard
  • 100 ml (3.4oz) olive oil
  • 100 ml (3.4oz) Semi-skimmed Milk
  • 150 g (5.5oz) Gruyère or Comte cheese grated
  • 200 g (7oz) Ham hock diced
  • 150 g (5.5oz) Sliced Green Olives
  • Butter for greasing the pan


  • Preheat your oven to 200°C (390°F). Grease a standard size loaf tin.
  • In a dry frying pan, fry the diced ham for 2 minutes until golden. Set aside.
  • In a mixing bowl add the flour, yeast, eggs, salt, pepper, and oil. Mix well then add the milk, grated cheese, sliced and drained olives, mustard and the ham. Mix well.
  • Pour into the loaf tin and place in the oven for 45 minutes. If you notice that the cake is browning too quickly, you can place tin foil on top. Take it out of the oven and leave to cool in the tin.
  • Enjoy lukewarm or cold as a snack. You can also be sophisticated and serve it with a salad like a quiche but I honestly think it’s better eaten with your fingers.


*For the ham, you can buy it in French supermarkets already diced. Internationally, you should be able to find pre-boiled small ham hocks. You can also, of course, use shredded leftovers from a ham roast.
*If you like extra cheese- go for it!
Keyword Breads, Cheese, Ham, Olives
Tried this recipe?Let us know how it was!

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Ashley Tinker

Ashley Tinker

Ashley was born and raised in Montréal, Canada. She has always been drawn to the history, way of life and beauty of Europe. Her feelings for Europe were reconfirmed while studying art in Florence, Italy. Ashley says that stone buildings, colourful shutters and terra cotta tile rooftops fill her dreams and now her days.

Ashley moved to Provence in 2014 with her partner Robin (he also shares her Francophile passions). They are in search of the French joie de vivre, which they find at every turn in the local markets and natural beauty of Provence. This couple are indulging in local olives and wine as the Provencal sunshine changes craggy rocks into things of beauty.

You can see all of Ashley's blog posts on Curious Provence.

Take a look at Ashley's beautiful fine art photography on her Photographer in Provence website.

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