Ham and confit tomato savoury loaf cake
By Magali Kunstmann
Rate this recipe
4.2/5
(38 Votes)
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).
Step 3
Leave to cool before serving.
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