Feta cake with olives

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This month I get to make a recipe from Yellow Lemon Tree for the food blog swap. I had been to this site before, especially the beautiful and tasty photos caught my eye. On this food blog, Maura shares her 3 passions: food, photography and travel, a perfect combination.

The dishes all look delicious so it was hard to choose. I wanted to try something I had never made before. I was debating between the polenta muffins and the savory ‘salty’ cake. In the end Eric decided to go for the savory cake with feta and olives. I had made a savory pie or a quiche before, but never a savory cake. And white wine in the batter? I’m very curious how that tastes.
I followed the original recipe and did not deviate from Maura’s description. The cake was ready exactly after 45 minutes, and it came out of the oven perfectly. It was not too dry and not too soggy and the feta had a nice salty bite. We still enjoyed it many times: in the evening on the couch, for lunch at work and as an appetizer. The possibilities are endless.

Feta and olive cake


225 g self-raising flour
100 ml olive oil
100 ml white wine
150 g feta in cubes
250 g olives, drained without pit
3 eggs
100 g Parmesan cheese
Black pepper from the mill


Preheat the oven to 160 degrees. Mix everything well and quickly to a smooth batter. Pour into a well-greased 1 liter cake tin. Bake the cake for 45 minutes.
feta olive cake 1feta olive cake 2feta olive cake 3
feta olive cake 4

Keep the cake well covered for up to 3 days. Delicious with a topping of tzatziki or yogurt dip.

Source: Leukerecepten by leukerecepten-nl.
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