Savoury olive and cheese loaf
A savoury loaf cake with olives, cheese and tomato, made with olive oil and milk.
Ingredients
- 225 g plain flour
- 1 level tbsp (15 ml) baking powder
- 4 eggs
- 100 ml olive oil
- 100 ml milk
- 100 g kaşar or mild Cheddar, cut into small cubes
- 50 g olives, pitted and roughly chopped
- 90 g tomato, finely diced and drained
Method
- Heat the oven to 180°C (conventional). Grease and flour a 25 cm loaf tin, or line it with baking paper.
- Sift the flour and baking powder into a large bowl and set 1 tablespoon aside.
- Whisk the eggs, olive oil and milk together in a separate bowl until smooth.
- Pour the liquid into the flour and fold gently until you have a smooth batter; do not overmix.
- Toss the cheese, olives and tomato in the reserved flour and fold them into the batter.
- Spoon the batter into the tin, level the top and bake for 40-45 minutes, until golden and a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out and slice while warm or at room temperature.
Note: The cheese and olives are salty enough, so no extra salt is added to the batter.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.