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Sun-Dried Tomato and Feta Cakes

Sun-Dried Tomato and Feta Cakes

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.

Sun-Dried Tomato and Feta CakesG. 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

Veronica Lavenia
Sun-Dried Tomato and Feta Cakes
4 from 1 vote
Course Baking
Servings 8 -10 cakes


  • 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)


  • 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.


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