Feta and Olive Cake

Name: Feta and Olive Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: butter, for spreading, to serve; 4 tbsp chopped mint; 320 g (11¼ oz) self-raising flour; 65 g (2¼ oz) Sunblush tomatoes, finely sliced; 4 tbsp chopped coriander; 1 heaped tsp black sesame seeds; 1 heaped tsp white sesame seeds; 1 tsp baking powder; 1 heaped tsp sunflower seeds; 3 eggs; 225 ml (7¾ fl oz) sunflower oil, plus extra for greasing; 3 spring onions, finely sliced; 250 ml (9 fl oz) milk; 200 g (7 oz) feta cheese, diced into 2cm cubes; 100 g (3½ oz) Kalamata olives, pitted and chopped

Preparation info

/
1
loaf

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

225 ml (7¾ fl oz) sunflower oil, plus extra for greasing
3 eggs

Europe
United Kingdom
Breakfast
Brunch
Cake
Vegetarian
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease a large loaf tin with oil, then line the base with parchment.

Whisk the eggs in a large bowl, then stir in the milk and oil. Add the spring onions, olives, feta cheese, Sunblush tomatoes, coriander and mint, and stir again