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Ham and cheese cake
Ham and cheese cake
4.7
6 Reviews.
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A homemade ham and cheese cake might not be what comes to mind when you hear the word cake. Also knows as savory cake or cake salé. Resembles more a bread than a cake, and is perfect on a cold winter day. Fits perfect as appetizer, starter, mingle food, or to bring on a picnic.

Ingredient List for 8 servings:
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100 gr Goat cheese
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100 gr Cheese
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150 gr Ham
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50 gr Black olives
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100 ml Milk
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1 tablespoon Olive oil
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2 teaspoons Baking soda
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4 Eggs
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1 tablespoon Butter
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150 gr Flour
Oven temperature:
180
Instructions:
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Start the oven at 180 degrees Celsius.
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Cut the ham, olives, cheese and goat cheese in small pieces.
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Mix with an electrical mixer the flour and the eggs.
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Add the olive oil, the baking soda, the milk, the cheese, the ham, the olives and the goat cheese in the batter and stir it all together.
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Butter a baking form, and pour the batter in it. Place the form in the middle of the oven for 45 minutes.
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Take out the cake and let it get cold before serving it.
A selection of recipes from the same country.
This recipe is from France
This is a creamy chocolate mousse with a harder consistence, that fits perfect as a filling in a cake. You can prepare it in two different ways to get two different consistencies. If you prepare it and serve it directly the mousse is more fluffy than if you place it cold for a while.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
Bouchées à la Reine, one of the traditional French dishes are made with crispy puff pastry shells containing a creamy sauce with veal and chicken and several vegetables. This dish is perfect in the autumn or for the end year celebrations. The combination of cooked puff pastry and the sauce will be a favorite for all gourmets. This recipe is made of a lighter sauce than most common ones.
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