ingredients

60 g black olives weighed pitted
60 g of oil-dried tomatoes
60 g of Spanish raw ham
1 tbsp. to s. of sherry vinegar reserva
Chilli powder
100 g of Maïzena
125 g flour type 65 (organic)
3 eggs
5 cl of milk
1 sachet of baking powder

Equipment

1 non-stick cake tin approx. 25 x 9 cm
1 fine grid

Steps

Cake with Andalusian perfumes

1- Prepare the dough : Preheat the oven to 180 ° C (theory 4). Mix cornflour, flour, yeast and a pinch of chilli, do not salt. Dig a hole in the middle, break the eggs. Mix from the center, gradually incorporating the flour falling from the walls. When the dough becomes too thick, gradually mix with the milk, then the vinegar and 1 tbsp. to s. of tomato pot oil.

2- Perfume : drain, dry in a cloth, weigh, then chop the tomatoes into small pieces. Mingle them with the dough with sliced ​​olives and sliced ​​ham.

3- Cook : pour into the mold. Put in approx. 35 min: a needle inserted in the center is clean. Unmould, let cool on the grill.

tips

Your touch . Before baking, sow flaked almonds (picture) or sesame or poppy seeds on the cake.

Variations . The raw ham is replaced by chorizo ​​in thin slices melted in the pan, dried on a cloth, then weighed; coppa; or, at Cora, the very good Saucisson du Marin, a traditional Breton product refined with the old chimney and preserved with sea salt; without additives (2 € / 60 g in thin slices in blister).