Black olive, tomato and feta cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 1/2 cups cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon teaspoon
  • Black olives, pitted and chopped : 1/2 cup cup
  • Cherry tomatoes, halved : 1 cup
  • Feta cheese, crumbled : 1/2 cup cup
  • Fresh basil, chopped : 2 tablespoons
  • Olive oil : 1/4 cup cup
  • Milk : 1 cup
  • Eggs : 2
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the black olives, cherry tomatoes, feta cheese, and basil to the flour mixture. Mix well to combine.
• In a separate bowl, whisk together the olive oil, milk, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Season the batter with black pepper to taste.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Tips

• You can customize this cake by adding other ingredients such as sun-dried tomatoes or roasted red peppers.
• Serve the cake as a savory appetizer or as a side dish with a salad.

Information

• This black olive, tomato, and feta cake is a great option for picnics or potlucks.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.