Paprika – Olives – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large bell pepper (s)
- 75 ml olive oil
- 175 g feta cheese (sheep cheese)
- 75 g olives, black without stone
- 1 pinch (s) sugar
- 2 egg (s)
- 250 g flour
- 2 teaspoons baking soda
- 250 ml buttermilk
- 1 teaspoon oregano
- salt and pepper
- 0.5 ½ lemon (s), organic. Juice and peel
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° convection.
- Clean the peppers, cut in half lengthways and cut into small cubes. Fry in 2 tablespoons of olive oil. Then take it off the stove and let it cool down.
- Halve the olives. Cut the feta into small cubes.
- Beat the rest of the olive oil, sugar and eggs until frothy. Sift flour with baking powder and mix well. Then stir into the egg mixture with the buttermilk and lemon zest. Mix in the feta cubes, paprika, olives, oregano and lemon juice and season with salt and pepper.
- Line the mold with baking paper. Pour in the dough and smooth it out. Bake the cake in the hot oven (center) for about 25 minutes. Remove and cut the surface of the dough a few times with a knife. Then bake for another 15 minutes, take out of the oven and let cool down.
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