Bresc BV

Savoury olive cake with sweet peppers


  • 250 g flour
  • 1 sachet baking powder (10 g)
  • 4 eggs
  • 50 g milk
  • 25 g olive oil
  • 100 g Bresc Black Kalamata olive tapenade
  • 10 g Bresc Freshly chopped garlic
  • 150 g feta cheese, in small cubes
  • 50 g Bresc Peperoni marinati
  • Salt and pepper

Preparation method

Preheat the oven to 180°C. Sieve the flour with the baking powder into a bowl. Add the eggs, milk and olive oil in that order and beat to a smooth batter. Mix in the olives, feta cheese and sweet peppers. Season with salt and pepper. Pour the batter into a baking tin. Bake the cake in the middle of the oven for approx. 55 minutes, until it is firm and golden-brown. Leave to cool until it is luke-warm or cold. Turn out the cake from the tin, then slice.