This tomato plumcake with olives and feta is a true explosion of typical Mediterranean flavors, with the addition of tomato puree inside the dough, giving the entire preparation color, flavor, and softness.
Perfect for a tasty appetizer, a Sunday brunch, or an outdoor picnic, this recipe will come in handy in various situations, making you shine with your guests because it’s not only delicious but also very scenic to bring to the table.
Preparing it is very simple and will really take just a few minutes with the dough that needs to be worked a little, for an even softer result.
Now take a minute to read the recipe and then… let’s cook and eat!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 100 ml milk
- 4 tablespoons tomato puree
- 100 g seed oil
- 3 tablespoons grated Parmesan cheese
- 300 g all-purpose flour
- 1 packet instant yeast for savory preparations
- 200 g feta
- to taste dried oregano
- A few leaves basil
- 2 tablespoons black olives
- 1 pinch salt
- A few cherry tomatoes
Tools
- 1 Bowl
- 1 Measuring Cup
- 1 Spoon
- 1 Sieve
- 1 Loaf Pan 4×10
- 1 Parchment Paper
- 1 Whisk hand
- 1 Spatula silicone
- 1 Cooling Rack
Steps
The tomato plumcake with olives and feta is prepared in a few simple steps.
First, collect the cracked eggs in a bowl, then add the milk and seed oil and mix with a hand whisk.
Continue by adding the tomato puree, salt, and then add the sifted flour.
Mix with a silicone spatula until the flour is completely absorbed.
Now add the dried oregano and the grated cheese.
Finally, add the baking powder for savory cakes and the filling of diced feta and pitted olives.
Mix to distribute the filling evenly in the dough, then pour the mixture into a loaf pan lined with parchment paper.
Before baking, distribute some fresh cherry tomatoes cut in half, some olives, and a sprinkle of dried oregano on the surface of the tomato plumcake.
Bake in a preheated static oven at 350°F for 45-50 minutes, always doing the toothpick test before taking it out.
Once out of the oven, let it cool on a cooling rack before removing from the pan, then slice and serve 😏.
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Storage
The tomato plumcake with olives and feta keeps in the refrigerator for 2-3 days or in the freezer for up to 3 months, preferably sliced.
The tomato plumcake with olives and feta keeps in the refrigerator for 2-3 days or in the freezer for up to 3 months, preferably sliced.
