Cake olive-feta and oregano by Laurent Mariotte

Name: Cake olive-feta and oregano by Laurent Mariotte
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Amuse-gueule
Ingredients: 150 g of Greek Feta AOP ISLOS®; 100 g of denoted black olives; 2 dried oregano; 250 g flour T55; 4 eggs; 1 dl whole milk; 100 g clarified butter; 100 g of olive oil; chemical yeast sachet 1/2; fine grey salt; mill pepper

Total time: 1 h 20
servings: 6 servings
Dish type: Other

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Cake olive-feta and oregano by Laurent Mariotte

Contains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

1 h

Total time

1 h 20

Ingredients

servings

150 g 150 g of Greek Feta AOP ISLOS®
100 g 100 g of denoted black olives
2 2 dried oregano
250 g 250 g flour T55
4 4 eggs
1 dl 1 dl whole milk
100 g 100 g clarified butter
100 g 100 g of olive oil
chemical yeast sachet 1/2
fine grey salt
mill pepper

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Method

1
Preheat the oven to 170°C.
2
Cut the feta into big sticks. Butter and flour the cake mould.
3
In the vats of the robot mix together flour, yeast, eggs, olive oil, and clarified butter and dried oregano. Season with salt and pepper. Mix together.
4
Pour in the cake pan, add the olives and let stand for an hour in the freezer. Before baking, push the feta sticks.
5
Cook 50 minutes at 170°C. Let cool before demolishing.

Source : marmiton

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