Mother's Day Salt Cake

Ingredients

For 6 servings

• •250 g 250 g Wheat flour
• •4 4 Hard eggs
• •12.5 cl 12.5 cl Half-skimmed milk
• •10 cl 10 cl Olive oil
• •1 1 sachet(s) Chemical yeast
• •150 g 150 g White ham
• •12 12 Cherry tomato sauce
• •100 g 100 g Grated cheese
• •80 g 80 g Black olives denoyated
• •100 g 100 g Fresh cheese
• •1 1 Chopstick

Method

1. 1.Preheating the oven
2. 2.Preheat your oven to 180°C to make it warm when baking the cake. Meanwhile, prepare a cake mould by buttering it lightly or bloating it with baking paper. This step will allow you to get a regular cooking and facilitate the release of salted cake after cooking.
3. 3.Preparation of ingredients
4. 4.Gather all the ingredients on the worktop to cook more calmly. Cut the white ham into small dice. Drain, if necessary, the black olives, and slice them into slices or pieces. Wash the cherry tomatoes, gently remove their peduncles, then cut them in half. Pick the chives and book them separately.
5. 5.Preparation of hard eggs
6. 6.Cut the hard eggs carefully so as not to damage the whites too much. Then cut them into small pieces, without crushing them completely, to keep a pleasant texture in the cake. Reserve them in a bowl. This garnish will bring softness, gourmetness and a generous look to each slice at the time of service.
7. 7.Base mixture
8. 8.Pour the flour into a large bowl, then add the chemical yeast bag. Mix briefly to distribute the yeast well. Then add half-skimmed milk and olive oil, stirring gradually with a wooden whisk or spoon. You must obtain a homogeneous, supple dough without a mass of apparent flour.
9. 9.Adding lining
10. 10.Add cut ham, black olives, cherry tomatoes, grated cheese, fresh cheese in small pieces, hard eggs and chiselled chives to the dough. Mix gently to distribute all the ingredients well without crushing the tomatoes too much or completely breaking the pieces of eggs, in order to keep a nice texture in the cake.
11. 11.Filling the mould
12. 12.Pour the mixture into the pre-prepared cake pan. Divide it evenly with a spatula or the back of a spoon to smooth the surface slightly. Make sure to spread the fillings throughout the dough so that each slice is balanced, coloured and generous once the cake is cooked.
13. 13.Cooking cake
14. 14.Bake the mould in the preheated oven at 180°C and cook for about 45 minutes. Watch the coloring at the end of cooking: the top must be golden. Check that the cake is cooked by planting the blade of a knife in the centre; It must come out clean or almost dry.
15. 15.Cooling before service
16. 16.Take the cake out of the oven and let it warm for a few minutes in its mould before carefully demolishing it. Then place it on a grill or dish to cool slightly. You can serve it warm for more melting, or cold if you want to prepare it in advance for a friendly meal.