This is a lovely savoury cake to make with leftover bits of cheese, ham or olives left in the fridge. It’s great picnic food or a nice savoury treat to serve with an aperitif. It’s definitely one to experiment with, would be delicious with stilton and walnuts or chopped mozzarella and chorizo, the choice is yours.
Ingredients
- 300g Plain Flour
- 200g Grated cheese of your choice, or you can include some crumbled feta.
- 200g ham or cooked bacon, chopped small
- 150g melted butter
- 4 eggs
- 2-3 tbsp milk
- 7g (1 sachet) fast action dry yeast
- salt and pepper
Method
- Preheat the oven to 200˚C
- Grease a large loaf tin.
- Put all of the ingredients into a large bowl and mix well. Scrape into the prepared tin.
- Leave in a warm place to rise for an hour, the top of the ESSE is ideal.
- Bake for 10 mins and then turn the oven down to 180˚C and bake for a further 25-30 minutes. Insert a skewer into the centre to check that it is cooked through, it may need a few minutes longer.
- Leave the cake in the tin to cool for 15 minutes on a wire rack, turn out and ideally eat warm.
- Leftover cake keeps well for up to 5 days wrapped in greaseproof paper and stored in the fridge.
Recipe by Roxy Bannerman, Roxy’s Sauces.
