Feta and Olive Cake

Feta and Olive Cake

What you'll need

  • 1 3/4 cups self-rising flour
  • 1/3 cups olive oil (or more)
  • 1/3 cups white wine (or more)
  • 3 unit large eggs
  • 1 cup grated Parmesan
  • 5 ounces feta
  • 9 ounces mixed olives, pitted and halved or quartered
  1. Preheat the oven to 325 and generously grease a 9x5 in. loaf pan.
  2. In a large bowl, whisk flour, oil, wine, eggs and Parmesan until smooth. Season with a pinch of kosher salt and a few grinds of pepper and stir in the feta and olives.
  3. Pour the batter into the prepared pan and bake for about 45 minutes, or until a skewer comes out clean.
  4. Cool in the pan for 5 minutes and turn it out to cool. Serve warm or at room temperature. Store in the refrigerator, wrapped. 

Submitted by: Liz

Thanks to: Home Made Summer