Light Olive and Ham Cake: Easy Savory Loaf
A light, savory cake that combines salty ham, briny green olives, and tender crumb in one simple loaf. Perfect for picnics, quick lunches, or appetizer platters, this French-style cake uses minimal oil and skim milk to keep it moist without heaviness. The diced ham and sliced olives distribute throughout the batter, creating bursts of salty, umami flavor in every bite. Make it in under an hour with pantry staples. Serve warm or at room temperature, sliced thin for appetizers or thicker for a light main. This version prioritizes lean proteins and olive oil over butter, making it a healthier take on traditional cake while maintaining that tender, satisfying texture that makes savory cakes so versatile for entertaining.
Ingredients
- 1 ¾ cups flour, all-purpose
- 3 eggs, whole
- 1 sachet baking powder, chemical leaveningbaking soda plus lemon juice1 sachet baking powder = 1 tsp baking soda + 2 tbsp lemon juicetags:tang
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- 7 tbsp olive oil, extra virgin preferred
- 7 tbsp skim milkwhole milk1:1tags:richer
adds fat, does not remove dietary status
- 7 oz ham, diced, lean white ham
- 3 ½ oz green olives, pitted and sliced
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine flour and baking powder in a large bowl.
- 3
Add eggs one at a time, mixing well after each addition.
- 4
Stir in olive oil and skim milk until batter is smooth.
- 5
Fold in diced ham and sliced olives.
- 6
Season with salt and pepper to taste.
- 7
Pour batter into an oiled or buttered loaf pan.
- 8
Bake until golden and a knife inserted in the center comes out clean, about 45 minutes.
- 9
Cool before slicing and serving.
Tips
Use pitted olives to save prep time and avoid hard pits in the finished cake. If using whole olives, pit them carefully or warn guests.
Let the cake cool completely before slicing; cutting warm loaves crumbles them. Wrap cooled cake in foil to keep it moist for the next day.
Taste the batter before baking and adjust salt and pepper; ham is already salty, so go easy and taste as you season.
Good to Know
Wrap cooled cake in foil or plastic wrap; keeps 3-4 days at room temperature. Refrigerate up to 5 days.
Make up to 2 days ahead. Wrap tightly after cooling. Reheat wrapped in foil at 160C for 10 minutes if desired.
Serve sliced at room temperature as appetizer, or warm as part of a light lunch with salad.
Common Mistakes
Do not overmix after adding flour; stop as soon as batter comes together to avoid dense, tough cake.
Do not skip cooling before slicing; warm cake will crumble and fall apart.
Do not oversalt; ham is already salty, so taste and adjust gradually.
Substitutions
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FAQ
Can I make this cake in a muffin tin instead of a loaf pan?
Yes. Divide batter among greased muffin cups and reduce bake time to 20-25 minutes. Muffins are ideal for individual portions and freezing.
What if I don't have skim milk?
Use whole milk, buttermilk, or even water in a 1:1 ratio. Whole milk adds richness; water keeps it lightest. Flavor remains the same.
Can I freeze this cake?
Yes. Cool completely, wrap in plastic wrap and foil, then freeze up to 2 months. Thaw at room temperature 2-3 hours. Do not freeze sliced cake if possible.