Feta and olive cake

Explore the savory side of baking with our Feta and Olive Cake recipe. This Mediterranean-inspired cake blends the salty tang of feta cheese with the briny flavor of olives, creating a moist and flavorful bread perfect for picnics, brunches, or as an appetizer.

(5)

Preparation 15 min
Baking 40 min
Servings 6
Level Débutant

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Note

Baking time may vary depending on whether you use a classic cake tin or small individual moulds.

Tip

Check doneness by sticking a knife into the cake. If the blade comes out dry, it’s done. If some dough remains on the blade, leave to bake for a few more minutes.

Preparation steps

Step 1
Mix the eggs, yoghurt and milk in a bowl.
Step 2
When the mixture is smooth, add the flour and baking powder a little at a time.
Step 3
Then, pour in the melted butter, sliced olives and diced feta.
Step 4
Add Gruyère cheese, salt and pepper.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
Step 5
Fill the mould and bake for 40-45 minutes at 180° Celsius.
For individual or smaller pans, bake for only about 20 minutes.
Cool and refrigerate before serving.

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Feta and olive cake

Note

Baking time may vary depending on whether you use a classic cake tin or small individual moulds.

Tip

Check doneness by sticking a knife into the cake. If the blade comes out dry, it’s done. If some dough remains on the blade, leave to bake for a few more minutes.

Ingredients

Eggs : 3
Plain yogurt : 1
Milk : 7 centiliters
Baking powder : 12 grams
Flour : 80 grams
Unsalted butter : 60 grams
Green olives : 50 grams
Feta cheese : 70 grams
Gruyere : 50 grams
Salt : 1 pinch
Pepper : 1 pinch

Preparation steps

Mix the eggs, yoghurt and milk in a bowl.
When the mixture is smooth, add the flour and baking powder a little at a time.
Then, pour in the melted butter, sliced olives and diced feta.
Add Gruyère cheese, salt and pepper.

Baking information

Temperature: 180°C
Heat: rotary

Fill the mould and bake for 40-45 minutes at 180° Celsius.
For individual or smaller pans, bake for only about 20 minutes.
Cool and refrigerate before serving.