Friday, 4 January 2008
cake with ham, sage and sundried tomatoes
the really (and only) good thing about a vacation with bad wheater is that you dont mind spending all day in the kitchen. i am messing around with my leftovers in the fridge, i mix and try to match what tastes good together. i was quite lucky with this one today: a spicy cake with ham, sage and sundried tomatoes. feel free to substitute the sage with rosemary or thyme, the ham with bacon and the sundried tomatoes with olives (or whatever exciting things you might find in your fridge). a wonderful cake / bread to serve with a glass of wine or as a light lunch. i couldnt resist and smear some cream cheese on top and like to think that this is a wonderful cake for a sunday brunch, too.
15 g baking powder
100ml sunflower oil
120g grated fontina cheese
130g ham, cut in cubes
some fresh sage, finely diced
4-5 sundried tomatoes, finely diced (plus 2 for decorating)
salt and pepper
heat the oven to 180 c°
butter or line a cake tin (25cm) with parchement paper.
mix the eggs with the milk and oil in a bowl, add the grated cheese, the ham, sage and sundried tomatoes. mix the flour with the baking powder and mix with the egg-mixture. season with salt and pepper, then pour in the prepared cake tin and put in the middle of the oven.
bake for about 50 minutes or until a tester comes out clean. let cool for 10 minutes, then take out of tin and serve still warm (or cold, as you like).