For the poppy seed cake with bacon and olives, first finely chop the olives and tomatoes, pluck the thyme leaves from the stems.
Cut the bacon into small pieces, fry in a pan until crispy, then drain on kitchen paper.
Beat the eggs with the butter until foamy. Stir in half the milk and half the flour, then gradually mix in the remaining flour and remaining milk. Finally, stir the remaining ingredients into the batter.
Pour the mixture into a buttered and floured pan and bake in a preheated oven at 170 °C for about 1 hour.
Allow the poppy seed cake with bacon and olives to cool briefly and turn out.