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


12 people


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


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

To serve

1 Landjäger
1 tbsp rosemary needles
250 g half-fat quark
¼ tsp salt
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One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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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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