Cake aux olives by Marie Boudes

I recently had dinner at my friends Marie and Pol’s home, they are from Marseille France and have fabulously Chic taste and style. Their home is decorated with gorgeous modern pieces that are mixed effortlessly with heirloom French antiques and art. Marie’s meal was wonderful and although I loved everything she made, I couldn’t get enough of her Cake aux olives. It was served during cocktails and hor dourves. This delectable savory cake was so moist inside and filled with Ham and olives. Pair this with a Pastis cocktail as did her husband Pol (I’ll work on getting that recipe asap!!!) or a lovely wine of your choice. Even a Martini would work beautiful, dirty it up a bit to complement the flavor of the olives tucked into this delightful, and very unique appetizer.

Cake aux Olives
Preparation : 15mn
Cooking time : 30 – 40mn

(For the flour and the oil yoou use the empty yogurt container as the mesure)

- 4 eggs
- 1 yogurt nature (french size : about 6 oz)
- 2 yogurt of flour
- ½ yogurt of vegetable oil
- ¼ tsp baking powder
- 8.5 oz diced cooked ham
- 1.5 oz pitted small green olives
- 5.3 oz grated swiss cheese
- 1 pinch of salt

Beat the whole eggs.
Add and mix one by one the yogurt, then the flour, baking poder, oil and salt.
Add to this dough the diced ham, olives and swiss cheese.
Pour the mix in a greased bread pan.
Bake at 400 F. for 30 to 40mn
(check the doneness with the blade of a knife)

Voilà!