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 Kalamata olives and crumbled feta cheese.
Head straight to the recipe
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.
Here is what you will need:
- 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)
What to do:
- 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 oC
- Let it cool before slicing it.
From Athens with love
The recipe was firstly published for my column Eat like a Greek, La Grece J’aimeby