This unusual savory cake is a masterpiece. Try adding more pepper for a little tang, or replace the feta with gorgonzola for a different flavor. Although this recipe requires you to roast and simmer your own peppers, save LOTS of time by buying roasted peppers that are preserved in olive oil and drained. This bread freezes exceptionally well, so pull it out of the freezer and heat it in the oven when unexpected guests arrive. Bon appetit!
Author Kathryn King Morton
1cupplus 1 Tblsp flour
½cupwhole boiled milkcooled
3 ½oz. grated gruyere cheese
1small green pepper
1small red pepper
2Tblsp olive oil
5 ¼ozfeta cheesebroken or cut into small pieces
pinch of fleur de sel
1tspfreshly ground pepperadd more if you like
Preheat oven to 425 degrees.
Roast the peppers in the oven for 8-10 minutes, cool, peel and remove seeds.
Cut into small strips, place in pan with 2 tblsp olive oil. Add salt and simmer for 45 minutes. Bring to room temperature.
Lower oven to 350 degrees.
Mix the feta and olives together.
In a bowl, beat the eggs, flour, baking powder and black pepper.
Slowly add the 3 oz olive oil and cooled milk.
Add the grated gruyere and garlic. Mix.
Gently add the pepper mixture and feta/olive mixture. Mix.
1Pour into ungreased loaf pan.
1Bake for 45 minutes or until done.
Cool slightly, remove from pan and cut into serving slices.July 2007