This feta and olive cake from the Brunch the Sunday Way cookbook is a savoury loaf inspired by classic Greek flavours – perfect sliced, toasted and buttered as part of any brunch spread.
MAKES 1 LOAF
TIME TAKEN 1 HOUR 30 MINUTES
225ml sunflower oil, plus extra for greasing
3 spring onions, finely sliced
100g kalamata olives, pitted and chopped
200g feta cheese, diced into 2cm cubes
65g sunblush tomatoes, finely sliced
4 tbsp chopped coriander
4 tbsp chopped mint
320g self-raising flour
1 tsp baking powder
1 heaped tsp sunflower seeds
1 heaped tsp black sesame seeds
1 heaped tsp white sesame seeds
butter, for spreading, to serve
1. Preheat the oven to 180C/160C fan/gas 4. Grease a large loaf tin with oil, then line the base with parchment.
2. 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. Sift in the flour and baking powder and mix until combined.
3. Pour the feta and olive cake mixture into the prepared loaf tin then sprinkle the sunflower seeds and black and white sesame seeds over the top. Bake for 50-60 minutes, until a skewer inserted at the centre comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the tin and placing on a cooling rack to cool completely.
4. Cut the feta and olive cake into slices and serve toasted and buttered.
Now buy the book with £5 off
Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms.