Apéro Cake

Preparation info

  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      35 min

Appears in



By Geraldene Holt

Published 2011

  • About

A recipe from a French friend for a savoury cake to accompany drinks or an apéritif. The batter-based cake is studded with green olives, red peppers, ham and cheese. Serve the cake straight from the oven, cut into narrow fingers.


  • 265 g / 9 oz plain flour
  • 2 tsp baking powder
  • 4 eggs
  • 100 ml / fl oz olive oil
  • 100 ml / fl oz dry white wine
  • 175 g / 6 oz green olives, stones removed
  • 100 g / oz Gruyère or Emmental cheese, grated
  • 1 red pepper, grilled, skinned and diced
  • 2 slices jambon cru or back bacon, diced
  • 1 tsp dried herbes de Provence


Measure the flour and baking powder into a bowl. Add the eggs, olive oil and white wine and mix to a smooth batter with an electric beater. Stir in the olives, cheese, red pepper and jambon cru with the herbs. Pour the batter into the prepared cake tin.

Bake in the centre of the preheated oven until cooked and the cake is starting to shrink from the tin. Turn out on to a wooden board and serve straight away or while still warm.