Our French friends introduced us to the delicious ‘cake apéro’, a must with any aperitif. The mix is whipped up in a few short minutes, using whatever you have in the fridge, and makes for a lovely accompaniment to a civilised apéritif.
- Cake Base
- 3 eggs
- 1 ¼ cups self-raising flour
- ⅓ cup sunflower oil
- ½ cup milk
- 1 cup grated cheese (eg. Gruyère)
- 1 cup sliced green olives
- 1 cup green olive or black olive tapenade
- ½ cup cubed ham
- Preheat the oven to 180°C (thermostat 5/6)
- Mix the eggs and the flour together in a bowl. Slowly add the oil + the milk (at room temperature).
- Add the grated cheese + dash of salt & pepper and mix.
- Add the 'filling' - this can vary depending on what you have in the fridge! A mix of green olives, black olives, cubed ham, lardons, sundried tomatoes, green pesto, black pesto - have fun experimenting! Mix the lot.
- Butter a non-stick cake tin - I usually choose a long rectangular tin and pour the mix into the tin.
- Place the tin in the preheated oven and bake for 45 minutes. Leave to stand for 15 minutes before removing from tin.
- Cut into slices and serve with a crisp Chablis or a silky Médoc. Santé!