Nutrition Facts
10 servings
10
Southern Cake Recipe: feta, tomatoes, tapenade, and seeds
Here is a lovely and delicious summer cake that brings the sun to our plates. It feels as if we are already in the south, by the seaside, sipping a refreshing glass of rosé (to be consumed in moderation). This cake is rich in flavor and was very well received by our guests.
Dough
4 eggs
50 Salt
25 Pepper
4 Olive oil
100 Milk
250 Flour
baking powder
60 oil-packed sun-dried tomatoes
15 pumpkin seeds
8 Basil
150 Feta cheese
8 cherry tomatoes
In addition
20 butter for the mold
20 flour for the mold
15 pumpkin seeds
Directions
1
Preheat the oven to 180°C, static heat.
2
Butter and flour a loaf pan measuring 26 x 8 cm, if it is not silicone (or line it with parchment paper).
3
Prepare all the ingredients. Drain the dried tomatoes and cut them into small pieces. Chop the basil. Cut the feta into small cubes. Halve the cherry tomatoes, which have been washed and dried beforehand.
4
In a bowl, mix the eggs, salt, pepper, oil, and milk (yogurt for me) with a whisk until you have a smooth texture. Add the flour and baking powder and mix well to incorporate.
5
Using a spatula, gently fold in the sun-dried tomatoes, pumpkin seeds, and basil. Then do the same with the feta and finally with the cherry tomatoes.
6
Pour into the mold half of the batter. Spread the tapenade over the entire surface and cover with the remaining batter.
7
Smooth the surface of the cake and sprinkle with the remaining pumpkin seeds.
8
Bake for 40 to 45 minutes or until the surface of the cake is golden brown and a knife inserted in the center comes out clean.
9
Let cool slightly, then unmold onto a rack or serving dish and allow to cool completely.
10
To finish, serve as is or accompanied by a green salad. You can find the detailed recipe on my blog, along with many other delicious recipes.
Ingredients
Dough
4 eggs
50 Salt
25 Pepper
4 Olive oil
100 Milk
250 Flour
baking powder
60 oil-packed sun-dried tomatoes
15 pumpkin seeds
8 Basil
150 Feta cheese
8 cherry tomatoes
In addition
20 butter for the mold
20 flour for the mold
15 pumpkin seeds
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Butter and flour a loaf pan measuring 26 x 8 cm, if it is not silicone (or line it with parchment paper).
3
Prepare all the ingredients. Drain the dried tomatoes and cut them into small pieces. Chop the basil. Cut the feta into small cubes. Halve the cherry tomatoes, which have been washed and dried beforehand.
4
In a bowl, mix the eggs, salt, pepper, oil, and milk (yogurt for me) with a whisk until you have a smooth texture. Add the flour and baking powder and mix well to incorporate.
5
Using a spatula, gently fold in the sun-dried tomatoes, pumpkin seeds, and basil. Then do the same with the feta and finally with the cherry tomatoes.
6
Pour into the mold half of the batter. Spread the tapenade over the entire surface and cover with the remaining batter.
7
Smooth the surface of the cake and sprinkle with the remaining pumpkin seeds.
8
Bake for 40 to 45 minutes or until the surface of the cake is golden brown and a knife inserted in the center comes out clean.
9
Let cool slightly, then unmold onto a rack or serving dish and allow to cool completely.
10
To finish, serve as is or accompanied by a green salad. You can find the detailed recipe on my blog, along with many other delicious recipes.
Notes
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