Inspired by a receipe from “Brunch the Sunday way”, I created this Mediterranean bread, which works well as a snack, an apéro, for brunch and as a side for a green salad.
Depending on what you have available (herbs, cheese, flours, seeds), this cake can be totally different every time you make it.
Let me know how you are getting along and enjoy it!
Feta and olive cake
- 225 ml sunflower oil
- 3 eggs
- 250 ml milk
- 1 spring onion finely chopped
- 60 g Kalamata olives pitted and chopped
- 200 g feta cheese diced into 1 cm cubes
- 65 g dried tomatoes I used dried cherry tomatoes, which work perfectly
- 1/2 bundle fresh oregano can be replaced by any herb you have
- 320 g flour I used a mixture of white and brown flour, which gave the cake a nice texture
- 2 tea spoons baking powder
- sunflower and white sesame seeds to sprinkle on top
- Preheat the oven to 160 degrees and grease the cake form.
- Whisk the eggs before adding the milk and oil.
- Add the finely chopped onions, olives, feta and tomatoes as well as the herbs. Mix thoroughly.
- Add the baking powder and flour and then mix again before pouring the mixture into the prepared cake form. Sprinkel the seeds.
- Bake for 50 - 60 minutes - or longer if your bread is still moist when inserting a skewer.
- Let it cool completely before removing it from the cake form and serving it.
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