Cake olive-feta and oregano by Laurent Mariotte
Other · Total time : 1 h 20 · Prep : 20 min · Cook : 1 h · 6 servings
Allergens : Gluten, Milk, Eggs
Ingredients
For 6 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
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.