MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ham And Olive Cake Categories: Cakes Yield: 1 Cake 150 ml Olive oil; plus a little -extra for greasing the tin 250 g Plain flour 2 ts Baking powder 1/2 ts Paprika 1 ts Picked fresh thyme leaves; -finely chopped 100 g Parmesan; coarsely grated 180 g Cooked ham; roughly chopped 130 g Green olives; pitted and -roughly chopped 1/2 ts Salt 1/2 ts Freshly ground black pepper 150 g Milk 4 Eggs; lightly beaten Cut into thinnish slices, this makes a good nibble before dinner served with a chilled glass of sherry, cider, or dry white wine. Makes one 20 cm round or square cake, a loaf or about 10 mini cakes. Heat the oven to 200°C/400°F/gas mark 6. Grease a 1.5-litre loaf tin with olive oil, line it with baking parchment and brush the parchment with more oil. (Alternatively, you can make this in muffin tins, or mini loaf tins, which simply need brushing with oil and dusting lightly with flour.) Sift the flour, baking powder, and paprika into a bowl. Stir in the thyme, parmesan, ham, olives, salt, and pepper. In a jug, whisk together the oil, milk, and eggs. Stir the liquid into the dry ingredients until just combined and pour the lot into the prepared tin (or tins). Bake for 45-50 minutes, until golden and a toothpick or skewer comes out clean. (Muffin tins or smaller loaves will take 12-15 minutes.) Leave to cool in the tin for five minutes, then turn out on to a wire rack to cool completely. Recipe FROM: MMMMM