Cake aux olives (Olive loaf)

This recipe comes from a dear French friend of mine who is now a Californian. He just became a naturalized citizen a couple weeks ago…congratulations, Franck! He is one of the most kind-hearted, generous people I have the pleasure of calling my friend and he shared this recipe with me after I enjoyed the dish at he and his wife’s home in Monterey. It is an easy recipe to follow and will satisfy not only your friends, but your appetite, as well.While it’s called “cake” in French, the word best translates to loaf. It is a savory, dense, egg-based loaf with ham and olives. I like to use manzanilla olives, I find them to be more flavorful.Ingredients:

• 2 cups white wine, separated, one for you, one for the loaf; I used Chardonnay
• 1 cup olive oil
• 4 eggs
• 1 tbsp Dijon mustard
• 1 teaspoon salt
• 1.5 cups flour
• 2 tsp baking powder
• 1 cup ham, cooked, I used Trader Joe’s’ black forest ham
• 1 cup pitted green olives
• 2 cup grated gruyere
• Butter to grease the pan

Preparation:Heat oven to 350˚F. Pour yourself a glass of wine in your favorite glass. Mine happens to be a pink and green crystal wine glass from my late, adopted grandma. It’s 5 o’clock somewhere.Cut the ham into small squares. Drain the olives and rinse them. Cut them in half crosswise (meaning cut at the fattest part of the olive). Eat an olive or two, they pair greatly with your Chardonnay.Butter a 9” x 5” baking loaf pan, and set aside.In a medium bowl, combine the flour and baking powder. Add the other cup of wine. Do it a little at a time mixing constantly so that the flour doesn’t get clumpy. Then add the olive oil in a few additions and mix really well. The smell might encourage you to get yourself a nice piece of bread for yourself to dip in your own olive oil, go ahead, enjoy. Cooking is a culinary experience best enjoyed with all the senses. Add the eggs, one at a time, beating well after each addition. Next add the mustard and stir in thoroughly. Sprinkle in the salt and mix it in well.Add the ham, olives, and grated gruyere; mix well.Put the mix into the prepared loaf pan and bake for 60-65 minutes. You’ll know it’s done when the top is slightly golden and the loaf has risen. It may bubble up on the edges with oil and that’s OK. While it’s baking grab your wine, any remaining ham and cheese, get cozy on the couch, and relax. You can rest in anticipation of a delightful treat in the oven.I actually like to eat this dish when it is cooled. And it’s great to make on the weekend to take along with me for breakfast at work. Or to pack in a picnic. You see what I’m saying.Bon appétit!