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The appetizer, French classic

Ham and olive savory cake

This ham and olive savory cake is a French party classic, serving 6, with just 20 minutes of active work. It's made entirely the day before and cut into cubes right before guests arrive, rated very easy with a budget of €0.80 per serving. The key to success is draining the olives well and flouring the fillings so they stay spread through the batter.

A moist savory cake with ham and green olives, cut into little cubes on toothpicks, it always gets noticed on the table.

Ham and olive savory cake
For
6 people
Work
20 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€0.80
Calories per person
200 kcalcalculated by Kiloach, your weight coach

This savory cake has that moist, dense texture that makes it so appealing, with soft little cubes of ham and green olives that bring a tangy bite to every piece. The grated cheese melts quietly into the batter and gives it that rounded flavor you recognize right away, the one that defines classic French party food.

It's the kind of cake you make for a dinner with friends, a casual cocktail party, or a family gathering, when you want something easy to pick up without spending the whole evening in the kitchen. It goes just as well with a glass of white wine as with a cozy winter evening by the fire, really any time of year, since it has no particular season.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

The day before, you make the batter, bake it, let the cake cool completely, and wrap it in plastic wrap. Right before your guests arrive, you cut the cake into cubes and warm them for a few minutes. When it's time to serve, you skewer each cube with a toothpick and arrange them on a nice platter, maybe with a small bowl of pickles on the side.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 200 g
  • Baking powderoften in the pantry 1 packet
  • Olive oiloften in the pantry 10 cl
  • Pitted green olives 150 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Milk 10 cl
  • Grated gruyere 100 g

Butcher

  • Ham 200 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the flour and baking powder, add the eggs one at a time, then the milk and olive oil.

    Whisk just enough, overworking the batter makes the cake dense.

  2. Cut the ham into cubes, drain the olives, and fold them into the batter with the grated gruyere.

    Drain the olives well and pat them dry, extra moisture would make the cake soggy.

  3. Pour into a buttered and floured loaf pan, then bake at 180°C. 45 min

    A knife inserted in the center should come out clean.

  4. Let it cool slightly, unmold it, let it cool completely, then wrap it in plastic wrap.

    The cake is easier to cut into cubes the next day, once it's nice and firm.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the cake into 2 cm cubes and warm them for 5 minutes at 150°C. 5 min

    Use a bread knife for clean, even cubes.

When it's time to serveThe final touches, right in front of your guests.

  1. Skewer each cube with a toothpick and arrange them on a nice platter.

    A small bowl of pickles on the side adds a nice tangy touch.

Our tips to get it right

  • Let the cake cool completely before slicing it, even slightly warm it crumbles and the cubes hold together less well.
  • Use ham that isn't sliced too thin, cut by hand into small cubes, it keeps its texture better than thinly sliced deli ham.
  • If your pan is silicone, flour it anyway, the cake releases more cleanly that way.

The variations

  • Swap the ham for smoked, pan fried bacon bits for a stronger flavor, great for a winter get together.
  • For a vegetarian version, replace the ham with sun dried tomatoes and chopped walnuts, the olives still work beautifully.
  • For kids, cut the amount of olives in half and replace the rest with small cooked carrot cubes, it softens the flavor.

What to serve it with

  • A glass of dry white wine
  • Pickles and small pickled onions
  • Other savory bite sized appetizers

Storage

The cake keeps 2 to 3 days in the refrigerator, well wrapped in plastic wrap or in a sealed container. It freezes very well whole, just take it out the day before so it thaws gently before you cut it.

Questions about this recipe

Can I use a different cheese instead of gruyere?

Yes, comte or emmental both work just as well in this cake. Avoid very melty cheeses like raclette, since they release too much fat during baking.

How do I keep the olives and ham from sinking to the bottom?

Lightly coat the ham cubes and olives in flour before folding them into the batter. This simple step keeps them suspended while the cake bakes.

Can I serve this cake sliced instead of cubed?

Yes, for brunch or a starter, cut the cake into thick slices instead of cubes. For a party, small skewered cubes are still easier to eat standing up.

Is this ham and olive cake good for kids?

Yes, it's a recipe kids tend to enjoy, especially if you cut back a bit on the olives. Cut into cubes, it's easy to eat with your fingers.

Can a ham and olive savory cake be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a ham and olive savory cake?

Allow 1 h 15 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a ham and olive savory cake?

About 200 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a ham and olive savory cake cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Baked Alaska The dessert

French classic

Baked Alaska

  • 1 h of work
  • Prepared the same day
  • Medium, €2.40 per person

450 kcalcalculated by Kiloach

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