300 g flour
100 ml oil
100 ml milk
10 g baking powder for savoury flans and pies
100 g Fontina cheese
100 g Speck, diced
Salt and pepper
A few olives, to taste (optional)
Dice the cheese and the courgette.
Whip the eggs with a pinch of salt and pepper.
Add the previously sifted flour and baking powder, alternating with milk. Add the oil and mix.
Finally, add the olive paté, courgettes, Fontina cheese and Speck, and mix well.
Pour the mixture into a loaf pan previously greased with butter and floured.
Level and garnish by pushing some olives into the top.
Bake in an oven pre-heated to 180 °C for around 35 minutes.
Use a skewer to ensure the plumcake is cooked before taking it out of the oven.
Serve warm with cold cuts and creamy cheeses.