ingredients

100 g of black tapenade
120 g 30 g of Beaufort
3 slices of white ham
20 green and black olives
4 eggs
150 g flour
1 sachet of Alsatian yeast (baking powder)
15 cl of olive oil
5 cl of milk

Equipment

1 salad bowl
1 hand whip
1 buttered (or nonstick) cake mold

Steps

Cake Beaufort and tapenade

In advance: preheat the oven to 180 ° C (theory 4). Mingle flour, yeast; add the eggs, whisk. Add oil, milk, whip batter.

Assemble: smooth the tapenade with a fork, add it with 120 g of small diced beaufort, the ham in small pieces, the olives minced, pepper the mill.

Cook: pour into the mold. Put on top 30 g of chipwood.

Put in approx. 35 min: a needle inserted in the heart should come out dry. Wait 3-4 min, return to unmold.

tips