Olive & Feta Loaf cake

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
  

Directions

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.