• 200gr / 7oz flour
• 1 ½ tablespoon baking powder
• 3 large eggs, lightly beaten
• 4 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped or 1/2 teaspoon dried rosemary
• 4 tablespoons cold whole milk
• 150gr/5oz Comté cheese, grated
• 100gr/ 3 1/2oz black olives (Kalamata type), pitted and roughly chopped
• Butter to grease the cake tin
• Salt
• Pepper

Preheat the oven to 180°C / Gas 6 / 356°F.

Sift the flour and baking powder into a large bowl. Add beaten eggs, olive oil, rosemary, milk, salt and pepper. Mix well. Add grated Comté cheese and chopped olives, and mix. Grease a cake tin and line the base with greaseproof paper. Put the mixture into cake tin and smooth the top. Bake at 180°C / Gas 6 / 356°F in the centre of the oven for 1 hour till a skewer inserted in the centre comes out clean. Remove from tin when cooled. Serve cold or lukewarm.