Ham and confit tomato savoury loaf cake

By Magali Kunstmann

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Ingredients

150g flour
1/2 sachet of yeast
3 eggs
90g milk
6 tablespoons olive oil
150g diced ham
15 confit tomatoes
150g freshly grated cheese (comté for example for more flavour)

Details

servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Expensive

Preparation

Step 1

Preheat the oven to 180 degrees.
Mix the flour and baking powder. Stir in 2 eggs and milk, the third egg, olive oil, pesto and the comté. Mix well. Add the olives, tomatoes and the diced ham. Mix gently.

Step 2

Pour into a lightly greased loaf cake tin or a non-stick tin. Bake for 35 minutes. Wait 5 to 10 minutes before removing from the tin (the cake will shrink slightly making it easier to remove).