Cake with feta and Espelette pepper mustard Pommery®



Preparation : 15 minutes
Cooking : 1h30



For 8 persons:


  • 3 eggs
  • 150 g of flour
  • 1 packet of dry yeast
  • 8 cl of olive oil
  • 12.5 cl of whole milk
  • 100 g of grated Gruyere
  • 2 small red peppers
  • 2 tbsp. tablespoon olive oil
  • 150 g of feta (Greek cheese)
  • 50 g of olives (preferably black)
  • 5 tbsp. of Espelette pepper mustard Pommery®
  • Salt and pepper
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Cake with feta and Espelette pepper mustard Pommery®




  • Preheat your oven to 180 ° C.
  • Grill the peppers in the oven.
  • Core them, cut them into strips, put them in a pan with two tablespoons of olive oil and add salt.
  • Simmer them for 45 minutes.
  • Dice the feta and add the halved olives.
  • In a bowl, beat the eggs, flour and baking powder. Gradually incorporate the oil and the previously heated milk.
  • Add the grated Gruyere and the Espelette pepper mustard Pommery® and mix.
  • Then add the pepper-feta-olive mixture to the dough, stir.
  • Pour everything into an ungreased pan and bake for 50 minutes.


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