Ham, Cheese, Olive and Sun-Dried Tomato Cake
Who doesn’t love cake? Whether it’s a gooey Molten Chocolate Cake, a moist Banana Cake, or a tangy Caramelised Pineapple Cake, I’m all in! And let’s not forget the underrated hero: savoury cakes. They’re just as satisfying and perfect for a twist on the usual sweet bakes.
Baking, for me, is both a joy and a gamble. When things go well, you’re rewarded with something gorgeous and delicious. But when it all goes south? It’s a mix of frustration and determination to try again. That’s why I always give myself plenty of time when baking—just in case things don’t go to plan. Maybe it’s how I was raised. My mum used to spend her weekend mornings experimenting with dessert and cake recipes. If it didn’t work out, she’d have the whole afternoon to perfect it—and I guess I’ve inherited that spirit.
Baking feels different from cooking, doesn’t it? There’s little room for error. When cooking, you can tweak and adjust as you go, but with baking, you often won’t know something’s off until the cake emerges from the oven. Precision is key! But once you get the hang of it, you start to understand the balance of ingredients and how to wing it a bit.
One of my go-to sources for savoury cake inspiration is Les Cakes de Sophie by Sophie Dudemaine. It’s packed with over 65 recipes for both sweet and savoury cakes, and once you master the base recipe, the possibilities are endless.
My all-time favourite? A classic Ham, Cheese, and Olive Cake. It’s a winner every time. The last time I baked it, I threw in some chopped sun-dried tomatoes for a little extra zing—highly recommend!
If you’re ready to switch things up and dive into the world of savoury baking, this is the perfect place to start. Trust me, you won’t regret it!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
3 eggs
150g flour
7g instant yeast powder
100ml olive oil
125ml full fat milk, warm
100g grated gruyère cheese
200g ham, cut into small pieces
40g black olives, chopped
40g green olives, chopped
50g sun-dried tomatoes, chopped
a pinch of salt
a pinch of freshly ground black pepper
Method:
1. Preheat the oven to 180°C.
2. Meanwhile, in a big mixing bowl, put in the eggs, flour, instant yeast powder, salt and pepper. Then, slowly pour in olive oil and milk. Add the grated gruyère cheese. Stir and mix well.
3. Add the ham, black and green olives. Mix to combine all the ingredients.
4. Pour into a non-stick round cake mould of about 20cm (or you can use individual muffin tins). Bake in the oven for about 45 minutes or until golden brown.
