Olive & Feta Loaf Cake

There is something about the lingering summer that makes me turn to easy, picnic-like nibble food that can easily be picked at or enjoyed with some tomatoas, cheese, cured meat and wine on a blanket outside. For what it is worth, I am happy to just go with the seasons (even though I do realise that every season on this blog I am simply mentioning cheese and wine and make it sound like it fits the bill somewhere around the calendar). 😉
This loaf is simply perfect as party nibble next to drinks, or could even serve as a simple dinner with some tomatoes and avocado or as an easy breakfast next to your coffee.
Enjoy the sun! 🙂
Olive & Feta Loaf Cake

Adapted from the Heel Holland Bakt cooking book

  • 220 grams of self rising flour
  • 50 grams of uncooked millet (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 of oil (possibly where your feta cubes are stored in)
  • 1 tablespoon of chopped woody herbs, such as oregano, thyme, rosemary or sage
  • 150 grams of yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work)
  • 4 eggs
  • 200 grams of cubed feta cheese
  • 150 grams of olives (drained), preferrably the cheap, brined kind
  • 60 milliliters of milk (can be any kind, although I prefer buttermilk)
  • 1 tablespoon of freshly ground black pepper

Simply combine all ingredients in a bowl, and mix it into a consistent dough with a spatula.

The dough will be fairly liquid, but thanks to the eggs, all will firm up once it is baked.
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).
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.


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