You will love this savory yogurt cake filled with fresh cherry tomatoes and fresh basil! Very easy to make, plus you do not need any mixer. Just a bowl and a fork. This is what I do: I cut the cake into thick slices, wrap them with a piece of cling film each, and place them in your refrigerator. It’s the perfect school snack, ideal for my lunch break at work, great for your unexpected guests or your birthday party.
Hands on: 15 minutes
Cooking Time: 50-60 minutes
15 cherry tomatoes (cut in half)
150gr (5,3 oz) all-purpose flour
1 teaspoon baking powder
110ml (3,7 fl.oz) water
200gr (7,0 oz) Greek yogurt (strained)
400gr (14,0 oz) Greek feta cheese
200gr (7,0 oz) anthotyro cheese (or Italian ricotta)
110 ml (3,7 fl.oz) olive oil
2 tablespoons fresh basil (finely chopped) or
1 tablespoon dry basil
How to do it
Take a big bowl and add the flour, the baking powder, the yogurt, the anthotyro (or ricotta) cheese, salt and pepper and the eggs.
Mix by using a fork.
Start adding slowly the water to make a cake-like blend. Keep mixing.
Then add the crumbled feta cheese and the finely chopped basil. Mix again.
Finally add the cherry tomatoes cut in half.
Pour into a greased cake pan or loaf pan.
Bake for 50-60 minutes at 175 oC (350oF) or until you insert a knife into the cake and it comes out clean.
If you do not have anthotyro or ricotta cheese, replace it with 100gr (3,5oz) of any yellow cheese you like.