CAKE OF BAYONNE HAM AND OLIVES

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CAKE OF BAYONNE HAM AND OLIVES

Serves: 8 Time: 02:00 Skill:
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  • 300g of flour type 55
  • 1 packet of dry yeast
  • 4 eggs
  • 25g of pitted black olives
  • 25g of pitted green olives
  • 200g Bayonne Ham
  • 1 natural yoghurt
  • 20g of sheep cheese in chips
  • 2 tablespoons olive oil
  • Oil for cooking plate
  • 1 teaspoon of salt
  1. Elay the yeast with 5cl of warm water and let stand 15 min.
  2. Cut Bayonne ham into slices.
  3. Put the flour in a salad bowl, in the form of a well where you add the oil, salt, yoghurt and yeast.
  4. Knead with the beater with dough beaters for 10 min, incorporate the flour little by little.
  5. Add a little water if the dough seems too compact. It can be detached from the wall of the salad bowl.
  6. Cover the bowl with a damp cloth and let rise for 2 hours in hot (25 ° C). The dough must double in volume.
  7. Knead the dough by hand on a floured board for 10 minutes, gradually incorporating Bayonne ham, olives and sheep cheese chips.
  8. Place the preparation in a suitable and oiled mold. Let rise again for 2 hours under the same conditions.
  9. Preheat the oven to 210 ° C (thermostat 7).
  10. Cook the cake for 50 minutes, it must be well browned.
  11. Let cool on the grid.
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