AppetizerAshley TinkerBreadsProvencal RecipesTaste

Savoury Quick Loaf a Ham and Olive Cake

This 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.

Quick Loaf Ham Olive Cake

Savoury Ham and Olive Loaf - Cake aux Olives et Jambon

Ashley Tinker
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 minutes
Cook Time 45 minutes
Total Time 1 hour
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) milk semi-skimmed, 2%
  • 150 g (5.5oz) Gruyère or Comte cheese grated
  • 200 g (7oz) Ham hock diced
  • 150 g (5.5oz) green olives sliced
  • Butter for greasing the pan


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.
Keyword Breads, Cheese, Ham, Olives
Tried this recipe?Let us know how it was!

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Fougasse Pissaladière (Onion, Olive and Anchovy)
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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.


  1. Ami Kearns
    February 17, 2021 at 5:15 pm — Reply

    The article says the quick breads don’t require yeast but then the recipe you print includes yeast!

    • February 18, 2021 at 7:23 am — Reply

      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.

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