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Feta, Mint and Kalamata Olive Savoury Loaf Easy Cake Recipe

Easy Feta, Mint and Kalamata Olive Savoury Loaf recipe

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  • Author: Amour de cuisine
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

If you love simple recipes that look impressive on the table, this feta, mint and Kalamata olive savoury loaf is a winner. Soft, gently crumbly and full of flavour, it’s perfect for an appetiser, brunch or picnic.

Ingredients

Scale
  • 200 g plain flour (all-purpose flour)
  • 1 sachet baking powder (about 11 g / 2 ½ tsp)
  • 200 g feta cheese
  • 3 large eggs
  • 100 ml olive oil
  • 120 ml milk
  • 1 small bunch of fresh mint
  • 50 g pitted Kalamata olives
  • Salt and freshly ground black pepper
  • Optional topping: A handful of mixed seeds (sesame, flax, poppy, sunflower, pumpkin…)

Instructions

  1. Line a loaf tin with baking paper (or grease and flour it).
  2. Preheat the oven to 180°C / 350°F (fan if possible).
  3. Crumble the feta into small chunks.
  4. Rinse, dry and finely chop the mint leaves.
  5. Roughly chop the Kalamata olives.
  6. Keep them aside; they’ll be folded in at the end.
  7. In a large mixing bowl, whisk together the eggs, olive oil and milk until smooth and slightly frothy.
  8. In a separate bowl, combine the flour and baking powder.
  9. Tip this mixture into the wet ingredients.
  10. Using a spatula, fold gently until just combined. It’s fine if you can still see a few small lumps of flour. Avoid over-mixing, this is the key to a light, airy texture.
  11. Season with black pepper and a small pinch of salt if needed.
  12. Add the crumbled feta, chopped mint and olives to the bowl.
  13. Gently fold them through the batter with a spatula, just enough to distribute them evenly without overworking the mixture.
  14. Pour the batter into the prepared loaf tin and level the surface.
  15. Sprinkle generously with mixed seeds for crunch and colour.
  16. Bake in the preheated oven for about 40 minutes.
  17. The loaf is ready when: it is well risen and golden, and a skewer inserted in the centre comes out clean or with a few moist crumbs (no wet batter).
  18. Leave the loaf to cool in the tin for 10–15 minutes.
  19. Lift it out using the baking paper and place on a wire rack.
  20. Serve warm or at room temperature, sliced thickly or in bite-sized cubes.
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Category: Appetisers
  • Cuisine: easy cuisine

Nutrition

  • Serving Size: 1 serving
  • Calories: 295 kcal

Find it online: https://www.amourdecuisine.fr/en/article-feta-mint-and-kalamata-olive-savoury-loaf.html