Savoury cake with anthotyro cheese and mixed olives, served with feta cheese creamy dressing

A delicious and filling savoury cake to serve as a snack but also as a light lunch if you combine it with some green salad or steamed vegetables. During the Summer months we don't need much to satisfy our appetite during the day and this is an ideal recipe

Recipe of Michalis Dounetas

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 1-2 long cake tins)

For the feta cheese cream:
200gr. feta cheese, coarsely grated
200gr. Greek "strained" yoghurt
50ml of olive oil
salt
pepper

For the cake:
80gr. of butter (or margarine)
80ml of olive oil
5gr. of salt
5gr. of sugar
½ lemon, the zest
2gr. of black pepper
40gr. of finely chopped Spring onions
10gr. of finely snipped fresh dill
4 eggs
20gr. of baker's yeast
450gr. of all-purpose flour, sifted
100gr. of Anthotyro cheese, crumbled
100gr. of feta cheese, coarsely grated
50gr. of Kalamata olives, pitted and cut in quarters
50gr. of green olivs, pitted and cut in quarters

Method:
For the feta cheese cream:
Put all the ingredients in a large bowl and mix thoroughly with a whisk until they are well combined and you end up with a thick, creamy mixture. Cover the bowl with cling film and leave in the fridge until you will need it. Just be careful with the amount of salt because the feta cheese is quite salty.

For the cake:
Preheat the oven to 170°C. Thoroughly brush the bottom and the sides of 1 or 2 (depending on the size) long cake tins with some oil.

In the bowl of a food processor beat, initially in low speed, the butter, the oil, the salt, the sugar, the lemon zest, the pepper, the Spring onion and the dill.

Gradually increase the speed while adding in the bowl the eggs one by one and then the yeast. Transfer this mixture into a large bowl. Add the cheeses and the olives in the mixture, stir with a wooden spoon and in the end incorporate the flour. Then work the mixture with your hands until you have a soft dough.

Empty the mixture in the tins up to 2/3 of their height and leave in a warm place for about 45-60 minutes until the mixture is raised up to the surface of the tins.

Put in the oven and bake for about 40-45 minutes. Take out of the oven and leave to cool for a few minutes in the tins. Then cut in slices and serve along with the feta cheese cream.