Sicilian Salty Cake

Rosi TrifonovaRosi Trifonova
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Sicilian Salty Cake
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26/02/2014
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Preparation
25 min.
Cooking
50 min.
Тotal
75 min.
Servings
10-12 pieces
"The more accurate description of this cake is - too good to be true."

Ingredients

  • eggs - 4
  • salt - 1 tsp
  • oil - 3/4 cups, or olive oil
  • yoghurt - 1 cup
  • baking soda - 1 tsp
  • flour - 2 cups
  • feta cheese - 7 oz (200 g)
  • leeks - 1 sprig
  • tomatoes - 1/2 cup, dried, drained
  • oregano - 1/2 tsp
  • corn - 3 - 4 tablespoons, canned
  • cheese - 5.5 oz (150 g) grated
measures

How to make

Beat the eggs with the salt and successively add the oil, yoghurt with baking soda and the flour gradually. Mix this with crumbled cheese, chopped leeks, corn, oregano and the tomatoes that have been well-drained from the marinade and chopped.

Put the mixture into a pre-greased and lightly floured form so - the cake needs to be 2″ (5 cm) thick.

Put the Sicilian salty cake to bake in a preheated oven at 350°F (175 °C). Once ready, sprinkle it with cheese and return it to the oven for a few minutes.

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