Olive & Feta Loaf Cake Recipe

Name: Olive & Feta Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 grams self rising flour; 50 grams uncooked millet (or or plain flour, just use whatever has your preference, as this recipe is very forgiving, I have also succesfully replaced half of the flour with wholegrain flour); 100 milliliters oil (possibly where your feta cubes are stored in); 1 tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme; 150 grams yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work); 4 large eggs; 200 grams cubed feta cheese (I used the kind that is sold in a jar, with a herby oil); 150 grams green olives, preferrably the cheap, brined kind; 60 milliliters milk (can be any kind, although I prefer buttermilk); 1 tablespoon freshly ground black pepper

Servings: persons

220 grams self rising flour
50 grams uncooked millet (or or plain flour, just use whatever has your preference, as this recipe is very forgiving, I have also succesfully replaced half of the flour with wholegrain flour)
100 milliliters oil (possibly where your feta cubes are stored in)
1 tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme
150 grams yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work)
4 large eggs
200 grams cubed feta cheese (I used the kind that is sold in a jar, with a herby oil)
150 grams green olives, preferrably the cheap, brined kind
60 milliliters milk (can be any kind, although I prefer buttermilk)
1 tablespoon freshly ground black pepper

1
["Simply combine all ingredients in a bowl, and mix it into a consistent dough with a spatula.
2
The dough will be fairly liquid, but thanks to the eggs, all will firm up once it is baked.
3
Pour the mixture into a loaf tin and bake in a moderately hot oven at 180 degrees Celsius. The original recipe calls for 30 minutes of baking time, but I have found that it can take up to 50 to 60 minutes before the cake is cooked thoroughly.", "The cake is finished once a knive (or pin) comes out clean and dry (don't be tempted to undercook this cake, as it will almost be like eating a soggy raw pancake, nothing fudgey I'm afraid).
4
Let the loaf cool down thorougly before slicing. As the recipe uses a fair amount of oil and there is quite a bit of salt in both the olives and feta cheese, the loaf stays good for around a week (!). This recipe is also suitable for freezing, I would recommend to wrap the loaf tightly in plastic foil and to give it some time to defrost."]

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 220 grams self rising flour, 50 grams uncooked millet (or or plain flour, just use whatever has your preference, as this recipe is very forgiving, I have also succesfully replaced half of the flour with wholegrain flour), 100 milliliters oil (possibly where your feta cubes are stored in), 1 tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme, and more.

Yes, Olive & Feta Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive & Feta Loaf Cake

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