Olive-feta and oregano cake by Laurent Mariotte

Ingredients

6 servings

• 150 g Greek Feta AOP ISLOS®
• 100 g pitted black olives
• 2 || dried oregano
• 250 g T55 flour
• 4 eggs
• 1 dl whole milk
• 100 g clarified butter
• 100 g olive oil
• 1/2 sachet baking powder
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 170°C.

2. 2

   Cut the feta into thick sticks. Butter and flour the cake tin.

3. 3

   In a food processor bowl, combine the flour, baking powder, eggs, olive oil, clarified butter, and dried oregano. Season with a little salt and plenty of pepper. Blend everything together.

4. 4

   Pour the mixture into the cake tin, add the olives, and let it rest in the freezer for an hour. Before putting it in the oven, press the feta sticks into the batter.

5. 5

   Bake for 50 minutes at 170°C. Let cool before removing from the mold.