Olives, sundried tomatoes and feta cake
Craving something savoury ? This cake is perfect as a little snack. You can easily eat it with some salad as a light lunch. It is also great to take on picnics !
Olives: Black olives are best for this recipe.
Sundried tomatoes: Best buy the ones sorted in oil, so that you can use the oil. Because the oil is infusted with sundried tomatoes, it will bring so extra flavour. If you don't have those, just buy dried ones and use olive oil indeed.
Coconut yogurt: The coconut yogurt is used for his slight acidity, which will react with the baking powder and will help raise your cake. Any other type of plain yogurt will do too, especially greek yogurt !
Feta: Feta works great in this recipe. But you use goat cheese. And if you want to make your cake dairy-free just don't just any, it will still be delicious !
Dairy-free milk: You can use any types of dairy-free milk for this recipe. My personal favorite for this cake is soya milk. Oat or coconut milk work great too !
Olives, sundried tomatoes and feta cake recipe
Servings
6
Preparation time
5 min
Cooking
time
45 min
total time
50 min
Ingredients
- 60g of black olives
- 80g of sundried tomatoes
- 100g of feta cheese
- 10 cherry tomatoes
- 10g of baking powder
- 250 g of flour
- 40g of sundried tomatoes oil
- A pinch of salt
- 80g coconut yogurt (or any other plain yogurt)
- 3 eggs
- 100mL of soya milk
Instructions
Preheat oven at 180 °C. Slices the olives, cut the sundried tomatoes, tomatoes and feta. In a bowl, mix your flour, baking powder, salt and eggs, followed by the milk, oil and coconut yogurt. Mix until getting a smooth mixture. Add olives, sundried tomatoes, tomatoes and feta and mix until incoporated. Pour mix into your tin mold.
Place the full tin in the oven and left to cook for 45 min at 180°C.
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