Aperitif cake

Aperitif cake

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / person: 283 kcal
, Fat: 18 g
, Carbohydrate: 20 g
, Protein: 10 g

Ingredients

12 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

200g feta
1glass roasted peppers in oil (approx. 290 g)
2tbsp rosemary needles
200g white flour
100g fine polenta
1 ½tsp baking powder
½tsp salt
1 ½dl milk
1dl olive oil
2 eggs
2tsp harissa

To serve

1 Landjäger
1tbsp rosemary needles
250g half-fat quark
¼tsp salt
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

Mixture

Crumble the feta, drain and roughly chop the peppers, finely chop the rosemary.

Mix the flour, cornmeal, baking powder and salt in a bowl.

Add the feta, peppers and rosemary, mix.

Whisk together the milk, oil, eggs and harissa, mix in. Transfer the mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

To serve

Dice the Landjäger sausage, finely chop the rosemary. Combine the quark with the sausage, rosemary and salt. Cut the cake into slices, cut in half diagonally, serve with the quark dip.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 2 days.

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