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Salty Cake with Tomatoes and Feta Cheese

Albena AsenovaAlbena Asenova
Guru
39333k73
Topato
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Topato
Salty Cake with Tomatoes and Feta Cheese
Image: Albena Asenova
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18/10/2016
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
8
"A fragrant proposal for all who love salty and tender cakes."

Ingredients

  • flour - 1 cup (250 g)
  • eggs - 4
  • milk - 2/5 cup (100 ml)
  • olive oil - 4 tbsp
  • baking powder - 1/2 packet
  • feta cheese - 5.5 oz (150 g)
  • cherry tomatoes - or really tiny tomatoes
  • pumpkin seeds - 2 tbsp, raw
  • dried tomatoes - 1/5 cup (60 g), in olive oil
  • basil - about 8 leaves
  • black pepper
  • salt
  • butter - and flour, for the form
measures

How to make

Cut the tomatoes in half and sprinkle them with salt, then leave them to drain. I used smaller Roma tomatoes. Dice the feta cheese. Wash, dry and finely chop the basil leaves.

Mix the flour and baking powder together in a suitable container. To them, add the eggs, olive oil and milk. Knead a medium soft dough.

To the dough, add the feta cheese, chopped dried tomatoes, drained cherry tomatoes, basil and half the pumpkin seeds. Mix the dough carefully.

Butter and flour a rectangular cake form. Distribute the dough into the form and sprinkle it with the rest of the pumpkin seeds. Bake 40-50 min. in a preheated 360°F (180 °C) oven.

You can eat the salty cake both warm and cool.

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