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
- 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
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?
Fresh tomatoes can be used, but they will add more moisture to the batter. If you choose to use them, consider reducing other liquid ingredients to maintain the right consistency.
What type of feta cheese works best for the Sun-Dried Tomato and Feta Cakes?
A block of Greek feta cheese is recommended as it has a firmer texture and richer flavor compared to crumbled feta, which can make the cakes too moist.
How do I know when the cakes are properly baked?
The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Allow them to cool slightly before serving.
This is such a wonderful recipe, thank you!
How many olives???
I like this bread i would use another cheese