Olive & Feta Loaf Cake

• 220 grams self rising flour
• 50 grams uncooked millet (or or plain flour, just use whatever has your preference, as this recipe is very forgiving, I have also succesfully replaced half of the flour with wholegrain flour)
• 100 milliliters oil (possibly where your feta cubes are stored in)
• 1 tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme
• 150 grams yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work)
• 4 large eggs
• 200 grams cubed feta cheese (I used the kind that is sold in a jar, with a herby oil)
• 150 grams green olives, preferrably the cheap, brined kind
• 60 milliliters milk (can be any kind, although I prefer buttermilk)
• 1 tablespoon freshly ground black pepper

1. Simply combine all ingredients in a bowl, and mix it into a consistent dough with a spatula. rnThe dough will be fairly liquid, but thanks to the eggs, all will firm up once it is baked. rnPour the mixture into a loaf tin and bake in a moderately hot oven at 180 degrees Celsius. The original recipe calls for 30 minutes of baking time, but I have found that it can take up to 50 to 60 minutes before the cake is cooked thoroughly.
2. The cake is finished once a knive (or pin) comes out clean and dry (don't be tempted to undercook this cake, as it will almost be like eating a soggy raw pancake, nothing fudgey I'm afraid). rnLet the loaf cool down thorougly before slicing. As the recipe uses a fair amount of oil and there is quite a bit of salt in both the olives and feta cheese, the loaf stays good for around a week (!). This recipe is also suitable for freezing, I would recommend to wrap the loaf tightly in plastic foil and to give it some time to defrost.

flour, millet, milliliters oil, fresh woody herbs, yoghurt, eggs, feta cheese, green olives, milk, freshly ground black pepper

Taken from food52.com/recipes/36247-olive-feta-loaf-cake (may not work)