Olive cake

Ingredients for 1 servings:

• 4 eggs, size M
• 100 ml extra virgin olive oil
• 250 g flour
• 2 tsp, leveled baking powder
• 100 ml dry white wine (Riesling)
• 2 cl cognac
• 200 g ham, raw, diced
• 200 g green olives, pitted
• 200 g Emmental cheese, grated
• 2 tbsp butter
• Breadcrumbs for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

hearty, finger food with wine

Use only a whisk! Preheat the oven to 180°C fan/convection oven. Whisk the eggs and olive oil thoroughly. Fold in the sifted flour and baking powder. Add the white wine and cognac, continuing to whisk. Then fold in the raw ham, halved olives, and Emmental cheese. Butter a loaf pan and dust with breadcrumbs. Pour the batter into the pan and spread evenly. Bake the cake in the preheated oven on the middle rack for about 45 minutes. Let it cool until lukewarm, then turn out onto a wire rack and let it cool completely. Cut into small slices.