I found these photos recently of the time I made this loaf in 2009. I’m planning to make it again soon! It was very moreish, especially when still warm.
For recipe, scroll down …
- 150ml dry white wine
- 4 eggs
- 150ml olive oil
- 250g self-raising flour
- 140g Gruyere cheese, grated
- 200g thick ham (chunks is best)
- 280g pitted olives – green or black or both
- Salt & Pepper or other herbs if you think you’ll need them
- Heat Oven to 190C (std) or 170C (fan). Butter a tin or dish and line with baking parchment.
- Beat white wine and eggs together until frothy. Add oil
- Sift in the flour and mix until smooth. Stir in the remaining ingredients to combine.
- Pour into prepared tin / dish and smooth the surface. Bake for 55-60 until golden brown & firm to the touch.
- Cool on a wire rack and cut into pieces.
The cutting I have states the nutritional values per serving, but I’m not sure what that is (1 tenth of the whole thing perhaps?) – 368 kcalories, 14g protein, 20 carbs, 26g fat, 7g saturated fat, 2g fibre, 1g sugar.
(I think the cutting was probably from the BBC Good Food Magazine but can’t be sure)