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Ham and confit tomato savoury loaf cake


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Rate this recipe 4.2/5 (38 Votes)


  • 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)


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


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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