Ham, olive and sun-dried tomato cake with skyr
Bring a touch of sunshine to your meals with this ham, olive and sun-dried tomato cake! Perfumed and moist, it combines irresistible Mediterranean flavors with a light texture thanks to the skyr. Between the gourmet diced ham, the crunchy green olives, the sun-dried tomatoes full of character and a hint of melting cheese, it's a real pleasure in every bite. Ideal for a picnic, a friendly aperitif or even a quick snack! You'll love it :)
Ingredients
Materials
- Cake mould 9.5x4.5 inches/24x11 cm
Preparation
Mix flour, baking powder, salt, pepper and rosemary.
Add the eggs, olive oil and skyr and mix well until smooth.
Then add the diced ham, sun-dried tomatoes and chopped olives, blending well with a pastry blender.
Pour into a greased cake tin.
Bake in a preheated oven at 350°F/180°C for 30 to 40 minutes.
Check with a wooden pick: if it comes out clean, it's ready; if not, cook longer.
All set!
Observations
Can ham be substituted in this recipe?
Of course you can! You can replace the ham with chicken, bacon, or even a vegetarian alternative like diced smoked tofu or textured soy protein.
What other herbs can I use?
If you don't like rosemary, you can use thyme, oregano or even basil.
Can skyr be replaced?
Absolutely! You can use plain yoghurt, fromage blanc or ricotta instead of skyr, keeping a similar texture.
How do I store this cake?
This cake keeps well in an airtight container in the fridge for 3 to 4 days. You can also freeze it in slices for later use.
Can I add other ingredients to this recipe?
Yes, crushed walnuts, pieces of pickled bell pepper or diced feta cheese, for example.
What can I serve this cake with?
This cake is delicious with a green salad, soup or even as an aperitif, cut into small pieces. It's also perfect for a picnic or brunch!
