Cake aux Olives et Jambon (Cake with Olives and Ham)

2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 cup dry white wine
1/2 cup dry vermouth or sherry
4 large eggs, beaten
1/3 cup extra virgin olive oil
1 and 1/2 cups cooked, finely diced, vegetarian ham substitute
1 cup gruyere or swiss cheese
3/4 cup green olives, pitted and coarse chopped
black pepper

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour and baking powder. In a separate mixing bowl, beat the eggs and add the wine, vermouth and oil. Mix until smooth. Add to the flour mixture and mix until just incorporated. Fold in the ham, cheese and olives until just incorporated.

Butter an 8×4-inch loaf pan. Pour the batter in. Grind a little fresh black pepper over the top. Bake until the loaf is golden brown and a toothpick inserted in the center emerges clean. About 55-65 minutes.

Cool briefly on a wire rack. After 10 minutes, invert loaf onto rack to cool completely


Serving Size: 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user DUTCHBUTT.