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Cake Aux Olives
serves eight
Although the name implies a sweet preparation, this \"cake\" is a rich savory specialty studded with aromatic Proven?l green olives and ham. It should be baked in a loaf pan, then sliced and served with aperitifs.
2 cups flour
4 whole eggs
2/3 cup olive oil
1/3 cup dry white wine
1/3 cup dry vermouth
1/2 oz. baking powder
1 1/2 cup grated gruyere cheese
salt and pepper to taste
7 ozs. fresh green olives, pits removed
7 ozs. ham or bacon, diced
Preheat the oven to 355 degrees Fahrenheit.
Make a well in the flour and add the eggs, oil, white wine and vermouth. Combine until well mixed. Add the baking powder and the grated cheese. Season lightly with salt and pepper.
Fold in the green olives and the ham or bacon. Turn the mixture into a well-greased or non-stick bread pan or oblong cooking terrine.
Place in the preheated oven and cook for one hour to an hour and twenty minutes, until a knife inserted in the center of the bread comes out clean.
Remove from the oven and let cool briefly before turning out of the mold. Place on a wire rack and let cool completely before slicing.
Slice thinly and serve whole slices or quartered slices with cocktails.
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