Olive and ham cake

• 250 g flour
• 100 g Gruyère cheese
• 100 g cooked ham
• 50 g pitted olives
• 3 eggs
• 1 cup olive oil
• 1 small cup white wine
• 1/2 green pepper
• 1/2 red pepper
• 1/2 sachet baking powder
• 150 g cooked ham
• 100 g pitted olives
• 750 ml water
• Salt and pepper

Have you checked the valves ? See FAQ. Line a 16 cm diameter springform tin with a sheet of baking paper. Cut the Gruyère cheese, ham, peppers and olives into dice. Sprinkle with flour. Beat the eggs with the oil, white wine, salt and pepper. Gradually add the flour, mixed with the baking powder. Add in the ham, olives, pepper and Gruyère cheese. Pour this mixture into the tin. Pour the water into the pressure cooker and position the steam basket. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Open the pressure cooker, take out the tin and allow to cool before turning out.