Author Notes: This recipe is based upon a recipe I found, hidden away in the columns of the local newspaper. It is a surprising savoury loaf cake, with all the buttery and egg-y characteristics of a traditional loaf cake, but then with juicy and salty feta and olives.
I like the way how this recipe has a new take on something so familiar. Hope you will like it as well :)
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. —Eline - Tuk's Kitchen
Makes: 12 slices
grams self rising flour
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)
milliliters oil (possibly where your feta cubes are stored in)
tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme
grams yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work)
grams cubed feta cheese (I used the kind that is sold in a jar, with a herby oil)
grams green olives, preferrably the cheap, brined kind
milliliters milk (can be any kind, although I prefer buttermilk)
tablespoon 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.
- This recipe was entered in the contest for Your Best Mash-Up Recipe