A savory cake with Mediterranean flavors that will delight your taste buds and those of your guests. This cake with olives, feta and sun-dried tomatoes is really tasty, very moist and well-flavored. It is perfect for a cocktail party, a picnic, or a summer brunch, but also great all year round.
The combination of creamy feta, salty olives, and sun-dried tomatoes, lightly flavored with oregano and olive oil, brings a lot of flavor and taste. It is perfect for a tasty snack at any time of the day. The great thing about this savory cake is that you can flavor it according to your tastes and those of your family by using dried herbs of your choice, such as rosemary, herbes de Provence, basil, etc.
You can also add garlic and dried onion, and spice it up with Espelette pepper or black pepper.
For extra indulgence, you can sprinkle it with a mix of seeds : such as sunflower, pumpkin, sesame, poppy, etc… before baking.
Table of Contents
What you’ll love about this savory cake with feta olives and sun-dried tomatoes
Simplicity: Easy to prepare and transport, ideal for a quick meal or sharing.
Texture: A very moist cake that melts in your mouth.
Mediterranean Flavors: The combination of creamy feta, salty olives, and sun-dried tomatoes, flavored with oregano and olive oil, delivers an explosion of taste.
Versatility: Perfect for any occasion, whether an appetizer, picnic or brunch.
Customizable: You can easily remove, add, or replace ingredients without any trouble. This is the great advantage of savory cake. You can use whatever you have in your fridge and what you like.
Details on Ingredients
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
Flour: Use all-purpose flour
Feta: A traditional Greek cheese, feta provides a creamy texture and a distinctive salty flavor that perfectly balances the cake’s flavors. You can replace it with cubes of Kiri cheese or a similar type. However, the taste of feta is unique and unmatched.
Olives: Olives, whether green or black, add a touch of saltiness and texture, as well as a rich, slightly bitter flavor that enhances the overall taste of the cake.
Dried tomatoes: Rich in concentrated flavors, sun-dried tomatoes in olive oil add a sweet and tangy touch to the cake, complementing the other ingredients with their intense taste.
Oil: Use sunflower oil or a mixture with olive oil. Sunflower oil offers a neutral flavor, while olive oil adds a fruity, Mediterranean touch, giving the cake a tender texture and a richer taste.
Parmesan: Adds umami flavor and a slight salty note that intensifies the taste of the other ingredients. If you don’t have any, use Gruyère, Gouda or Emmental cheese.
Salt: Salt is a flavor enhancer that intensifies the flavors of other ingredients, but in this recipe it’s not essential as the feta and olives already provide enough. Check by tasting and season a little more if necessary.
Pepper: Adds a subtle spicy touch that can enhance and balance the cake’s other flavors. You can leave it out, or spice it up with a little espelette pepper.
Aromatic herbs: Use oregano, rosemary or herbes de Provence to taste; a mixture is also suitable.
Preparation steps
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
For a 25 cm (10 inch) loaf pan
Preheat oven to 180°C (350°F).
Grease and flour a loaf pan or line it with parchment paper.
Sift the flour and baking powder into a bowl.
Crack the eggs into the center with a bit of milk and whisk well until you have a smooth, lump-free batter.
Whisk in the remaining milk, then add the oil until smooth.
Note: You can mix the liquid ingredients (eggs, milk and oil) in a separate bowl, then gradually incorporate them into the flour, mixing as you go.
Add the Parmesan, then the olives (leaving 4 or 5 for the top) and sun-dried tomatoes. Season to taste with salt, pepper and oregano.
Mix to distribute the ingredients throughout the batter, then gently fold in the feta to avoid crumbling it (reserve a little for the top of the cake).
Pour the batter into the prepared loaf pan. Smooth the top, then decorate with a few olives and some feta cubes. Sprinkle with seeds, if desired.
Bake for 45 to 50 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
Let cool for 2 minutes before removing from the pan and transferring to a wire rack. Brush a little olive oil over the top.
Serve warm or at room temperature.
Storage tips:
Room temperature: You can keep the savory cake at room temperature in an airtight container for up to 24 hours to avoid the risk of mold.
In the fridge: Place the cake in an airtight container in the fridge, wrapped tightly in aluminum foil. It will stay fresh and moist for up to a week without drying out. Take it out a little in advance before serving, or gently reheat it.
Freezing: You can also freeze it whole or sliced. Wrap it tightly in plastic wrap, then place it in a freezer bag. It keeps for up to 3 months in the freezer. Defrost at room temperature before serving, or warm slightly in the oven for ten minutes or in the microwave.
Other appetizer recipes
Savoury zucchini and carrot muffins
feta and salami muffins
Cocktail Canapés
I hope you enjoy this savory cake with olives, feta and sun-dried tomatoes as much as we did.
Savory cake with feta olives and sun-dried tomatoes
EQUIPEMENTS
INGREDIENTS
- For a 25 cm (10 inch) loaf pan
- 4 eggs
- 225 g all-purpose flour
- 135 ml whole milk
- 80 ml sunflower oil or a mixture of sunflower oil and olive oil
- 1 packet of baking powder (7 g / 0.25 oz)
- 50 g grated Parmesan cheese
- 90 g pitted black olives like wrinkled black olives from Nyons
- 65 g sun-dried tomatoes cut into pieces about 2.5 cm if they are large
- 165 g feta cheese cut into small cubes
- Salt optional, as the feta and olives provide enough salt, adjust according to your taste
- Pepper I added about 1/3 of a teaspoon. You can leave it out if you prefer
- 1 teaspoon oregano more or less according to your taste
- 1 tablespoon mixed seeds sunflower, pumpkin, poppy, sesame seeds (optional)
PREPARATION
- You can see the step-by-step images in the article.
- Preheat oven to 180°C (350°F).
- Grease and flour a loaf pan or line it with parchment paper.
- Sift the flour and baking powder into a bowl.
- Crack the eggs into the center with a bit of milk and whisk well until you have a smooth, lump-free batter.
- Whisk in the remaining milk, then add the oil until smooth.
- Note: You can mix the liquid ingredients (eggs, milk and oil) in a separate bowl, then gradually incorporate them into the flour, mixing as you go.
- Add the Parmesan, then the olives (leaving 4 or 5 for the top) and sun-dried tomatoes. Season to taste with salt, pepper and oregano.
- Mix to distribute the ingredients throughout the batter, then gently fold in the feta to avoid crumbling it (reserve a little for the top of the cake).
- Pour the batter into the prepared loaf pan. Smooth the top, then decorate with a few olives and some feta cubes. Sprinkle with seeds, if desired.
- Bake for 45 to 50 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
- Let cool for 2 minutes before removing from the pan and transferring to a wire rack. Brush a little olive oil over the top.
- Serve warm or at room temperature.
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