Feta & olive cake from Home Made Summer (page 38) by Yvette van Boven

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 02, 2025

    I loved this savory cake. The olives made it a bit salty, so I would rinse or use less salty brined olives in the future. Dry Vermouth worked for the white wine.

  • blintz on March 03, 2019

    Made this again but with three mini pans. Perfect for apps, but next time I'll use a stronger-tasting feta. The feta flavor got lost.

  • blintz on October 25, 2013

    Seems too heavy and a bit greasy when you take it out of the oven, but it's a really delicious appetizer. I'd make it in mini loaf pans the next time. (Slices from a traditional loaf pan are a bit rich.) This bread would make a wonderful vegetarian meal with a green salad or soup. Serve it warmed up.

  • ccav on July 19, 2013

    Very good as a before-dinner nibble on its own (no need for spreads on this). Freezes very well.

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