Comté cheese and ham savoury cake
- 150g grated Entremont Comté cheese
- 150g thick boiled ham
- 50g black olives
- 100g butter
- 200g flour
- 3 eggs
- 10cl milk
- 1 packet baking powder
- Salt and pepper
Preheat oven to 210°C (th. 7). Lightly butter and flour a cake mould and put it in the fridge.
In a bowl, vigorously mix the flour, baking powder, eggs, melted butter, and milk together. Cut the ham into small cubes and add them to the bowl along with the grated Entremont Comté.
Pour the mixture in the cake mould and cook for 10 minutes at 210°C and then 20 minutes at 180°C.
Photo Credits: Studivision/CIGC