Preparation time: 15΄
Cooking time: 1 hour
For 6 persons
Ingredients
For the mixtures
250 gr. flour for all uses
1 tbsp. baking powder
80 gr. Tomato paste 28% KYKNOS
200 gr. feta cheese (diced)
10 sun-dried tomatoes (chopped)
50 gr. dried grapes
130 ml milk
100 ml olive oil + a little extra for the form
100 gr. yoghurt
3 eggs
Leaves from 2-3 sprigs of fresh oregano
Salt, freshly ground pepper
Additional materials
200 gr. feta cheese (diced)
50 gr. dried grapes
Leaves from 2-3 sprigs of fresh oregano
Preparation
Preheat the oven to 190°C fan. Grease well a 20x12 cm mold and line with non-stick paper.
Sift the flour, baking powder, salt and pepper into a bowl and mix. In another bowl, beat the eggs with the milk and olive oil. I add the yoghurt, mix and pour the mixture into the solid ingredients. Mix well to homogenize the mixture and divide it into two equal amounts.
Pour the Τomato paste 28% KYKNOS and the dried grapes into a bowl. In the other put the sun-dried tomatoes and oregano. Mix well.
Pour half the white mixture into the mold, scatter a few cubes of feta cheese and a few dried grapes.
Pour half the mixture with the Τomato paste 28% KYKNOS, feta cheese and dried grapes. Repeat the same layers with the rest of the ingredients and finish with a few leaves of oregano and feta cheese.
Bake the cake in the oven for 60 minutes.