Cake With Olives
2 eggs
1 cup yogurt (200 g)
2/3 cup liquid oil (110 ml)
6-7 twigs of finely chopped dill
1 cup of curd cheese or white cheese
Sliced Black Olives in Half Cup
Sliced Green Olives in Half Cup
Walnut
2.5 (two and a half) cups of flour
1 pack Kenton Baking Powder
1.5 (one and a half) teaspoon of salt
For the above
Quarter bunch finely chopped dill
3-4 cherry tomatoes
1 cup yogurt (200 g)
2/3 cup liquid oil (110 ml)
6-7 twigs of finely chopped dill
1 cup of curd cheese or white cheese
Sliced Black Olives in Half Cup
Sliced Green Olives in Half Cup
Walnut
2.5 (two and a half) cups of flour
1 pack Kenton Baking Powder
1.5 (one and a half) teaspoon of salt
For the above
Quarter bunch finely chopped dill
3-4 cherry tomatoes
Pick a deep coarse egg, yogurt and oil and whisk with a mixer. Add cheese, green olives, black olives, walnuts and dill and mix with spatula. Add flour, salt and 1 pack Kenton Baking Powder and mix again. Grease the baton cake mold and sprinkle with little flour. Pour the cake dough on it. Bake in a preheated 170 ° oven for 40-45 minutes. Remove the cake from the oven and cool.
Sprinkle the finely chopped dill with the cherry tomatoes.
Enjoy your meal.
This product contains no content that is legally required to be labeled for allergic reactions or to cause intolerance.
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