P S- A slather of butter on a cooled slice of cake would not be out of the question! PPS- You can alter this recipe and change the olives and bacon to a goats cheese and semi dried tomato cake and change the rosemary to fresh Thyme (1/2 tablespoon would suffice)
Author: adapted from Laura Calder
Serves: 10-12
Ingredients
4 slices of bacon (any meat that you prefer) cut into 5mm lardons and fried until crispy
⅔ cup sliced green olives
1 cup of grated gruyere cheese (I have used Comte before, any nutty mountain style cheese is great)
¼ -1/2 cup grated parmesan
1 tablespoon chopped fresh rosemary
1½ cups plain flour
1½ teaspoons baking powder
½ teaspoon pepper
3 eggs lightly beaten
½ cup melted butter
Instructions
Preheat oven to 180 degrees celcius (my oven is gas, 190 degrees celcius)
Grease and flour a loaf tinPlace flour, baking powder, pepper, rosemary and cheese into a bowl and stir to combine.
Add the eggs and melted butter and mix until a sticky battery dough - not too long though, dont want to make the cake tough
Fold through the bacon and olives until well distributed.
Turn into pan and bake for 25 - 35 minutes, check it is done with a skewer and it should have a golden crunchy exterior.
Wait 10 minutes to turn cake out onto wire rack to cool for ideally minimum 20 minutes.
Slice carefully with a serrated bread knife so as not to break the cake, it can be a little crumbly.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2012/12/09/aperitif-time/