This cake is how Jonathon rewards himself for having gotten out of bed at 9 am on a Sunday morning, just to drive me to practice. It was rough for him, I’m sure, sitting on the bench that was receiving full sunlight, and basking in the rays, as my boxing team and I ran hills in the forest above Neuchatel this morning. Each time we passed him he seemed to have sunk lower back onto the bench. Like a Swiss Henry Thoreau, he sat in a halcyon stupor, regarding the tops of the trees. Meanwhile, I was using Lamaze breathing to try and obliterate the sharp cramp in my side, catch up to the pack before my instructor got tempted into making me do push-ups.
"Well, at least he’s sweating too," kidded my the guy next to me, as we ran past Jon again, making our way towards the finish line. I wanted to laugh, but I’d left my breath somewhere near the summit.
On the drive home, as I massaged my calves and tried to encourage life back into my frozen ears, he plotted on what he would make this afternoon. I heard "cake," and I perked up. I had just run three miles; cake was definitely alright with me. Then he started saying things like, "olives," and "ham" and "which would go well with meat tonight." Last time I checked, chocolate cake does not go with roast beef.
Turns out, not only was he rewarding himself, he was going to torture me (Hey, didn’t I get enough this morning?) by making a "savory cake." I was skeptical, but the end result was a moist, and slightly salty loaf (though there is no salt in the recipe). The olive and ham stood out strongly, and this is not a recipe for those who like mild flavors. But, if you like strong flavors, slightly Mediterranean even, and you’ve been lazy today, well then treat yourself to this.
PrÃ©paration : 10 minutes
Cooking Time : 50 minutes
Serves 6-8 people
- 250g of flour
- 4 eggs
- 200 g de-seeded green olives
- 200 g cubed ham (very small pieces)
- 150 g shredded gruyere cheese
- 50 g olive oil
- 1 1/2 dry white wine
- 1 teaspoon baking powder
Preheat the oven to 400 degrees F.
Butter the bread or "cake" mold.
Mix in this order: the ham, the olives, the cheese, the eggs, the oil and the white wine.
Incorporate the flour and baking powder mixture.
Pour batter into mold and bake at 400 degrees F/200 degrees C.
Other Savory Cakes can be seen at this month’s Monthly Mingle, held by "What’s for lunch, honey?"