Ham & Olive Cake
From
Ben Collver@1:124/5016 to
All on Sat Jun 1 10:17:49 2024
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Title: Ham And Olive Cake
Categories: Cakes
Yield: 1 Cake
150 ml Olive oil; plus a little
-extra for greasing the tin
250 g Plain flour
2 ts Baking powder
1/2 ts Paprika
1 ts Picked fresh thyme leaves;
-finely chopped
100 g Parmesan; coarsely grated
180 g Cooked ham; roughly chopped
130 g Green olives; pitted and
-roughly chopped
1/2 ts Salt
1/2 ts Freshly ground black pepper
150 g Milk
4 Eggs; lightly beaten
Cut into thinnish slices, this makes a good nibble before dinner
served with a chilled glass of sherry, cider, or dry white wine.
Makes one 20 cm round or square cake, a loaf or about 10 mini cakes.
Heat the oven to 200°C/400°F/gas mark 6. Grease a 1.5-litre loaf
tin with olive oil, line it with baking parchment and brush the
parchment with more oil. (Alternatively, you can make this in muffin
tins, or mini loaf tins, which simply need brushing with oil and
dusting lightly with flour.)
Sift the flour, baking powder, and paprika into a bowl. Stir in the
thyme, parmesan, ham, olives, salt, and pepper. In a jug, whisk
together the oil, milk, and eggs. Stir the liquid into the dry
ingredients until just combined and pour the lot into the prepared
tin (or tins).
Bake for 45-50 minutes, until golden and a toothpick or skewer comes
out clean. (Muffin tins or smaller loaves will take 12-15 minutes.)
Leave to cool in the tin for five minutes, then turn out on to a wire
rack to cool completely.
Recipe FROM: <gemini://gmi.noulin.net/cooking/53.gmi>
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