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1. Préchauffez le four à 180°C (th.6).
2. Dans la midi cuve munie du disque râpeur 2 mm, râpez le gruyère. Réservez.
3. Dans la mini cuve, mettez les olives et donnez 2/3 pulsions.
4. Dans la cuve munie du couteau métal, versez la farine, les œufs, le lait chaud et l’huile.
Laissez tourner 40 secondes.
5. Rabattez* la pâte avec la spatule. Incorporez la levure, les olives, le gruyère, le
jambon, le sel et le poivre à la pâte. Donnez 2 à 3 pulsions pour homogénéiser.
6. Beurrez un moule à cake. Versez la préparation.
7. Glissez au four environ 45 minutes. Vérifiez la cuisson, en piquant la pointe d’un
couteau. Le cake est cuit si la lame ressort sèche.
8. Laissez refroidir dans le four avec la porte entre-ouverte. Démoulez et servez.
Astuce du chef : vous pouvez remplacer la garniture selon vos envies.
Cake au jambon et aux olives
Préparation : 10 min Cuisson : 45 min Matériel : 1 moule à cake
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ppg
Pâte
150 g de farine T45
100 g de gruyère
125 ml de lait chaud
100 ml d’huile d’olive
3 œufs
1 sachet de levure chimique
Pour 1 cake
Garniture
200 g de dés de jambon de blanc
75 g d’olives vertes dénoyautées
Sel, poivre
R2
36


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