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Cake with feta and chives and… how can I dress you up!

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Never take anything for granted, especially in the kitchen. A few weeks ago, speaking with a colleague, it turned out that not everyone finds it easy to line a cake pan. She pointed out to me that usually her cakes are all wrinkled on the edges because of the baking paper and when she looks at the ones in the magazines she gets a little demoralized, so perfect and without irregularities. Photoshop exists dear! But there are also ways and ways of covering the moulds, I have mine and in addition to sharing it with you I will also share it here, which may be useful to someone 😉

First I take the baking tray and place it on top of the sheet of baking paper, cut the paper and wrap the tray on the outside, this way I don't waste paper. Then I position the cake pan in the center and with the scissors I make two cuts at the front and back at the corners and that's it: I fold the two external wings inwards and insert the sheet of baking paper inside which it will stay good even when I pour the dough.

Naturally if I cover a mold I have to put something inside and so… here, this savory cake with feta and chives which is right up my alley. Greek feta is a sheep's cheese, preserved in brine that is usually served in a salad with tomatoes, onion and oregano, a typical summer dish. I took inspiration from this salad by combining feta with an aromatic herb that is a little more intense than oregano, namely chives. I didn't add salt, Parmesan and feta are already tasty enough at least for me.

Savory cakes are a real convenience, especially if you want to organize a buffet. They can be prepared in advance and stored wrapped in cling film or frozen. I'll leave you the recipe, have a good week!

Cake with feta and chives

  • 180 g of 00 flour
  • 10 g of chemical baking powder
  • 3 eggs (I had 4 small ones from home chickens)
  • 3 tablespoons of grated Parmigiano Reggiano
  • 200 g are exceeded
  • 50 g of extra virgin olive oil
  • 60 g of fresh cream
  • 10/12 chive stems
  • pepe q.b.

Sift the flour and yeast into a bowl. In another larger bowl, place the eggs, oil and cream and mix everything with a fork. Cut the feta into cubes and wash the chives. Add the Parmesan to the eggs and then the sifted flour little at a time. Lastly, add the feta and chives and a little freshly ground pepper. Pour the mixture into the mold and bake in a hot oven at 180° for about 45 minutes (try a toothpick please!).
Serve cold with marinated salmon or salted prawns.

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