Savoury olive cake with sweet peppers

Ingredients

625 g flour
3 sachet baking powder (10 g)
10 eggs
125 g milk
65 g olive oil
250 g Bresc Black Kalamata olive tapenade
25 g Bresc Freshly chopped garlic
375 g feta cheese, in small cubes
125 g Bresc Peperoni marinati
Salt and pepper

Preparation method

Preheat the oven to 180°C. Sieve the flour with the baking powder into a bowl. Add the eggs, milk and olive oil in that order and beat to a smooth batter. Mix in the olives, feta cheese and sweet peppers. Season with salt and pepper. Pour the batter into a baking tin. Bake the cake in the middle of the oven for approx. 55 minutes, until it is firm and golden-brown. Leave to cool until it is luke-warm or cold. Turn out the cake from the tin, then slice.