Thursday, September 22, 2016

Sunny Paris Olive and Ham Cake

Have you ever had a tried and true recipe that you make over and over for gatherings? The French love to make savory cakes for outdoor gatherings, picnics and hikes. It's a perfectly portable and delicious treat. One that my family is fond of is an olive and ham cake. It's delicious on it's own, however, once I opened and smelled the Sunny Paris spice blend from The Spice House, I knew that it would take my recipe to a new level, and it did! The spices are so fragrant in the Sunny Paris blend, it will brighten up any dish. I can imagine adding it to vinaigrettes, soups, grilled veggies, fish, chicken, an old get the point! It's very versatile.

Sunny Paris Olive and Ham Cake
by Tonda
Adapted and Translated From Marmiton's Cake aux olives

4 eggs
250 grams bread flour - approximately 1 1/3 packed cups (I used King Arthur Bread Flour)
1/2 cup dry white wine (I used an Anjou)
2/3 cup canola oil
1 packet (or 2 1/4 teaspoons) of yeast proofed in 1/4 cup warm water
1 Tablespoon The Spice House Sunny Paris Seasoning
1 1/2 cups shredded Gruyere cheese
1 1/2 cups honey ham, diced in 1/4 inch cubes
1 cup of whole manzanilla olives, sliced
Butter for the loaf pan

Heat oven to 355°F.

Mix the eggs and flour until just blended. Add the white wine and oil and mix until well blended.
Add the yeast and Sunny Paris spice blend, and continue to mix until the spice blend is evenly distributed. Add the cheese, ham and olives and mix until incorporated.

Butter a 9 x 5 loaf pan, then pour the mix into the pan. Bake at 355°F for 1 hour and 15 minutes. Test for doneness and bake longer, if needed. Serve at room temperature.

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