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Le Chaudron recipe
Cake aux olives jambon
Savory ham and olive loaf
⏱ 60 minServes 8Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)all-purpose flour
200 g (7 oz)diced cooked ham
150 g (5 oz)pitted green olives
150 g (5 oz)grated Gruyère
4whole eggs
150 ml (⅔ cup)extra-virgin olive oil
150 ml (⅔ cup)whole milk
100 ml (½ cup)dry white wine
1 packetbaking powder11 g
1bunch of chives
1bunch of flat-leaf parsley
1 tspdried oregano
60 g (2 oz)unsalted butter
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) all-purpose flour
- 200 g (7 oz) diced cooked ham
- 150 g (5 oz) pitted green olives
- 150 g (5 oz) grated Gruyère
- 4 whole eggs
- 150 ml (⅔ cup) extra-virgin olive oil
- 150 ml (⅔ cup) whole milk
- 100 ml (½ cup) dry white wine
- 1 packet baking powder 11 g
- 1 bunch of chives
- 1 bunch of flat-leaf parsley
- 1 tsp dried oregano
- 60 g (2 oz) unsalted butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Butter the 26 cm (10 in) loaf pan generously and line with parchment.
- Cut the 200 g (7 oz) ham into small 1 cm (⅜ in) dice. Drain the 150 g (1 cup) green olives and slice into rounds.
- Finely snip the chives and flat-leaf parsley, thin stems included.
- In the large bowl, mix the all-purpose flour, baking powder, salt, pepper, dried oregano and half the herbs.
- In another bowl, beat the 4 eggs hard with the extra-virgin olive oil, whole milk and dry white wine until smooth and slightly frothy.
- Pour the wet mixture into the dry and mix with a wooden spoon until perfectly smooth.
- Gently fold in the diced ham, sliced olives and grated Gruyère until evenly distributed.
- Pour the batter into the lined pan and smooth the top. Sprinkle with the remaining herbs. Bake 45 minutes at 180°C (350°F) until golden and a knife comes out clean. Unmold while warm and serve sliced as an appetizer.
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