Savoury cake


This recipe produces a moist, rich cake. It is delicious whilst still warm, and should be eaten within a day or two of baking.

The recipe is quite versatile; for example, the ham can be replaced by feta cheese for a vegetarian alternative.

This recipe contains the following types of ingredient: meat and poultry; eggs; dairy and honey; plants and fungi.


200 g
cooked ham
100 g
parmesan cheese
125 g
pitted FAIRTRADE olives
250 g
plain flour
10 g
baking powder
2.5 g
fresh herbs
50 g
sun-dried tomatoes
to taste
salt and pepper
150 ml
FAIRTRADE olive oil
150 ml
hen's eggs



Chop the ham into roughly cm-sized cubes. Grate the Parmesan. Stone and chop the olives. Chop the sun-dried tomatoes.

Grease and line a cake tin. Pre-heat the oven to gas mark 6 (200 °C; 400 °F).


Mix together flour, baking powder, paprika, herbs, cheese, ham, olives, sun-dried tomatoes, salt and pepper in a bowl.

Beat together the oil, milk and eggs in a mixing jug.

Pour the liquid into the bowl with the dry ingredients and mix thoroughly.


Transfer the mixture into the prepared cake tin and bake at gas mark 6 (200 °C; 400 °F) for 45 minutes. Check with a skewer (it's done when the skewer comes out clean).