A quick bread recipe that is perfect for brunch or with a salad, these savory cakes are loaded with flavorful sun-dried tomatoes and feta cheese.
G. GIUSTOLISI
This is a very quick and easy idea for a brunch, accompanied with a salad or for snack on the beach. The juiciness of the sun-dried tomatoes and the unmistakable flavor of the Greek cheese makes these small cakes delicious for every occasion.
Sun-Dried Tomato and Feta Cakes
- Yield: 8 -10 cakes 1x
Description
Sun-Dried Tomato and Feta Cakes
Ingredients
Scale
- 1 egg
- Pinch of sea salt
- 75 ml 3 fl oz milk
- 50 ml 2 fl oz extra virgin olive oil
- 100 g 3½ oz Feta cheese
- Pitted black olives
- 250 g 9 oz wholewheat flour, sifted
- 15 g ½ oz organic baking powder (for savory cakes)
- chopped sundried tomatoes (to taste (calculate 1 or 2 for each cake))
Instructions
- Preheat the oven to 180° C (350°F/gas 4).
- Lightly beat the eggs with the salt, milk and oil. Add the crumbled feta, chopped olives and stir in the flour sifted with baking powder.
- Mix and pour the mixture into a muffin tray or individual cups.
- On top of each cake place one or two chopped sundried tomatoes (washed, dried and cut in half).
- Bake for 15-20 minutes.
- Category: Baking
I like this bread i would use another cheese
How many olives???
This is such a wonderful recipe, thank you!