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French-Style Savory Cake with Sun-Dried Tomatoes, Olives, and Feta

This French-style savory loaf cake (similar to a quick bread) is made with sun-dried tomatoes, olives, feta, parmesan, and fragrant herbs. It’s ready in under 1 hour and is the perfect snack for entertaining, or enjoying at any time of day.

Equipment

  • 1 loaf pan - approx. 9 x 5 inches (22 x 12 cm)

Ingredients

Dry ingredients

  • 1 cup all-purpose flour 150 g
  • 1 Tbl baking powder 11 g
  • ground black pepper to taste
  • 1 Tbl dried herbes de provence
  • 1 tsp garlic powder

Wet ingredients

  • 3 eggs
  • ½ cup whole milk 125 ml
  • ¼ cup olive oil 60 ml

Fillings and toppings

  • ⅔ cup grated parmesan cheese 60 g
  • ¼ cup packed chopped sun-dried tomatoes 35 g - see notes
  • ¼ cup packed chopped olives 35 g - see notes
  • 7 oz. crumbled feta 200 g
  • handful of white and black sesame seeds optional

Instructions

  • Preheat the oven to 350℉ conventional heat (180℃), or 325℉ convection/fan-forced (160℃).
    Line a loaf pan with parchment paper, or brush it with oil and sprinkle with flour.
  • In a large mixing bowl, whisk together all the dry ingredients.
  • In a medium mixing bowl, whisk together all the wet ingredients.
  • Pour the wet ingredients into the dry ingredients. Mix using a rubber spatula until almost fully combined.
  • Measure the parmesan cheese and reserve a sprinkle for later.
    Add the sun-dried tomatoes, olives, feta cheese, and parmesan to the mixing bowl. Fold into the batter with a spatula until evenly distributed. Don't overmix.
  • Transfer the batter into the loaf pan and smooth the top. Sprinkle the reserved parmesan and sesame seeds.
  • Bake in the middle of your oven for 35-45 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the loaf pan for 10 minutes. Then remove it and place on a wire rack to cool completely. Let the cake cool for at least 1 hour before slicing.
    Once completely cooled, store in the fridge. If you have leftovers, you can reheat individual slices in the oven as desired. This cake is excellent warm, at room temperature, or cold.
    Enjoy!

Notes

For the sun-dried tomatoes: I recommend using oil-packed sun-dried tomatoes. Drain them and shake off excess oil before chopping.
For the olives: I recommend pitted, marinated olives that you enjoy eating. For example, I like a mix of Taggiasca, Kalamata, and Castelvetrano olives.