Savoury cake, with sundried tomatoes, olives and feta
Cake, here is a word to make you stop on your heels and go grab a slice. Worry not, this is not a devilish chocolate one. It is filled with delicacies from across the Med: sundried tomatoes, dark olives and crumbled feta cheese.
The heart-warming smell of baked goodies at home comes next to none. I’ve been working on different variations of this savoury loaf, changing my ingredients as I went. The flavour of this one is as Greek as it gets: Santorini sundried tomatoes preserved in olive oil, dark juicy olives from Kalamata and sharp, barrel aged feta cheese.
Unlike the fussiness of bread, you can mix your butter in a jiffy and enjoy a wholesome slice of cake in less than an hour. Ideal for brunch, packed lunches and so very welcome these late hours of the evening you feel like nibbling on something.
- 250 gr self-raising flour
- 4 eggs
- 100 ml milk
- 100 gr butter, melted
- 8-10 sundried tomatoes
- 12-14 pitted olives, chopped
- 200 gr feta cheese
- 1 teaspoon of dried basil or 10 fresh basil leaves
- 1 teaspoon of dried mint or 10 fresh mint leaves
- a bit of freshly ground pepper (no salt for this one, plenty in the feta cheese)
- In a large mixing bowl, sieve the flour
- Beat the eggs with the melted butter and add them in the flour
- Add in the milk and mix thoroughly
- Chop the sundried tomatoes, the olives and crumble the feta cheese
- Add it to the bowl and fold in gently
- Place in a loaf tin and bake for 35-40 minutes at 180 C
- Let it cool before slicing it