Olive & Feta Loaf Cake

May 28, 2015
2 Ratings
  • Makes 12 slices
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

What You'll Need
  • 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. 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.
  2. 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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