Go Back
–+ servings
Cake olives feta et tomates séchée

Savory cake with feta olives and sun-dried tomatoes

Cliquez sur les étoiles pour voter
A delicious savory cake with olives, feta, and sun-dried tomatoes, bursting with Mediterranean flavors. Moist and flavorful, it's perfect for an appetizer, picnic, or brunch. It's popular "cake salé " in france.
SERVING:10
COOKING TIME50 minutes
PRINT PIN SAVE
Course: Appetizer, Brunch, savoury cake
Cuisine: French
Author: Rachida

EQUIPEMENTS

INGREDIENTS 

  • For a 25 cm (10 inch) loaf pan
  • 4 eggs
  • 225 g flour (8 oz)
  • 135 ml whole milk (4.6 oz)
  • 80 ml sunflower oil or a mixture of sunflower oil and olive oil (2.7 oz)
  • 1 packet of baking powder (7 g / 0.25 oz)
  • 50 g grated Parmesan cheese (1.75 oz)
  • 90 g pitted black olives like wrinkled black olives from Nyons (3.2 oz)
  • 65 g sun-dried tomatoes cut into pieces about 2.5 cm if they are large (2.3 oz)
  • 165 g feta cheese cut into small cubes (5.8 oz)
  • 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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!