Olive Feta Loaf Cake

Ingredients

• 220 grams self rising flour
• 50 grams uncooked millet (or or plain flour, just use whatever has your preference, as this recipe is very forgiving, I have also succesfully replaced half of the flour with wholegrain flour)
• 100 milliliters oil (possibly where your feta cubes are stored in)
• 1 tablespoon chopped, fresh woody herbs such as rosemary, sage or thyme
• 150 grams yoghurt (I used a simple, 3% fat one, but any other type of natural yoghurt will work)
• 4 large eggs
• 200 grams cubed feta cheese (I used the kind that is sold in a jar, with a herby oil)
• 150 grams green olives, preferrably the cheap, brined kind
• 60 milliliters milk (can be any kind, although I prefer buttermilk)
• 1 tablespoon freshly ground black pepper

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