People can’t stop asking me for this recipe, so here it is. The olive’s cake is something we traditionally serve in the south of France as an aperitif with a glass of Muscat de Rivesaltes, de Lunel or other natural sweet wine but it can also be served as a main course with a salad. In my classic recipe I use Ham and Comté cheese but you can also do it with Feta and courgette see the recipe here, or Red pepper and chorizo sausage.

Pairing: Muscat de Rivesaltes, Muscat de Lunel, Champagne, Picpoul, Sauvignon Blanc.


-250g Flour (I use the bread whole-wheat flour)
-Baking powder
-4 eggs
-15cl Olive oil
-125 ml White wine
-200gr green olive sliced (Waitrose)
-200gr French Ham
-150gr Comté cheese
-Black pepper


1/Preheat oven 180°C (Th 6)
2/Slice Ham, Comté cheese.
3/In a large bowl combine Flour and Baking powder. Beat in eggs, one at a time. Gradually beat in flour mixture with olive’s oil, and the White wine. Stir with Ham, Olives and Comté cheese.
4/Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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