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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Aperitif cake
Aperitif cake
Nutrition facts per serving:
- Energy in kcal about 283
- Fat about 18g
- Carbohydrates about 20g
- Protein about 10g
This is needed
This is needed
for 12 people
Mixture
- 1 glass roasted peppers in oil (approx. 290 g)
- 2 tbsp rosemary needles
- 200 g feta
- 200 g white flour
- 100 g fine polenta
- 1.5 tsp baking powder
- 0.5 tsp salt
- 2 eggs
- 1 dl olive oil
- 1.5 dl milk
- 2 tsp harissa
To serve
- 1 Landjäger
- 1 tbsp rosemary needles
- 250 g half-fat quark
- 0.25 tsp salt
Tools
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- One loaf tin (approx. 25 cm), lined with baking paper
And that's how it's done
And that's 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.
