I made this cake using almond pulp left over from making almond milk. You could make it with almond meal instead but you would need to adjust the quantity of the milk.
I used Cretan graviera cheese but any strong flavour cheese would work, including feta.
Ingredients (serves 8-10)
- 200g unsalted butter
- 200g self raising flour
- 150g almond pulp
- 4 large eggs
- 100ml milk
- 40g cheese
- 30g green olives, sliced
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp freshly grounded pepper
- A pinch of chilli flakes
Method
Grease a loaf tin or cake tin and preheat the oven to 1800C.
In a large bowl beat the butter and eggs, one at a time. Use a spoonful of flour each time you add an egg as this helps bind everything. When the egg/butter mix is light and fluffy, add all the remaining ingredients and use a spatula to fold everything.
Pour into the cake tin and bake in the oven for 60-65 minutes. A skewer or thin blade knife inserted in the cake should come out dry. If you have used a yellow cheese, you will see liquid fat surrounding the cake. Use your hand to hold the cake into its tin and turn it over a dish to strain this fat.
This cake is great on its own as a snack but also delicious with soup.