Savoury Cake with Sheep’s Milk Cheese
This savoury cake with Sheep’s Milk Cheese, olives, red pepper and fresh herbs is a delicious choice for breakfast, tea time or easy snack tables. Soft, satisfying and full of flavour, it can be sliced and served warm or at room temperature.
Products in this recipe
Ingredients
- 150 g Sheep’s Milk Cheese
- 3 tbsp quark
- 3 eggs
- 1½ cups flour
- 1 packet baking powder
- 1 red pointed pepper
- 1 tea glass chopped olives
- ½ bunch parsley
- ½ bunch dill
- 1 tsp salt
- ½ tsp granulated sugar
- 1 tsp black pepper
- Sesame seeds
- Black cumin seeds
Directions
Place the eggs and sugar in a large mixing bowl. Whisk until the mixture becomes lightly foamy.
Add the quark, salt and black pepper, then mix well.
Sift in the flour and baking powder. Stir until you have a smooth, pourable cake batter.
Cut the red pointed pepper into small cubes. Finely chop the parsley and dill.
Crumble the Sheep’s Milk Cheese into large pieces. Add the crumbled cheese, chopped olives, red pepper, parsley and dill to the batter.
Gently fold everything together with a spatula.
Pour the mixture into a greased loaf tin or a tin lined with baking paper. Sprinkle sesame seeds and black cumin seeds on top.
Bake in a preheated oven at 180°C for about 45 minutes.
Remove from the oven and let it rest briefly. Slice and serve warm or at room temperature.
