Savory Balkan Feta, Olive, and Sun-Dried Tomato Cake

In a mixing bowl, whisk together 1 piece Eggs size M, 25 gr Cow Yogurt 3.8%, and 1 tbsp Olive oil extra virgin until homogeneous.

Sift 30 gr Flour and ¹/₂ tsp Baking Powder into the bowl, then add 1 tsp Oregano dried, ¹/₂ tsp Black Pepper - Coarsely Ground, and ¹/₄ tsp Table salt, stirring until a smooth, thick batter forms.

Gently fold 15 gr Feta Cheese, 7.5 gr Black Olives without Stones, and 7.5 gr Dried tomatoes into the batter until evenly distributed.

Preheat the oven to 180°C (350°F) and line a small loaf tin with baking paper.

Transfer the prepared batter into the lined loaf tin and level the surface with a spatula.

Garnish the top with the remaining 5 gr Feta Cheese, 2.5 gr Black Olives without Stones, and 2.5 gr Dried tomatoes, then sprinkle evenly with ¹/₂ tsp Sesame seeds.

Bake in the preheated oven at 180°C (350°F) for 35 minutes until puffed, golden, and a skewer inserted in the center comes out clean.

Allow the savory cake to rest in the tin for 10 minutes, then turn it out onto a wire rack to cool slightly before slicing.