Broccoli & Tomato Cake

I bought this magazine in Avignon after seeing it at a friend's house. It was full of creative recipes and so many things that seemed easy to try.
They had devoted a section to cakes and I was intrigued by the many savoury cake recipes. 
The broccoli-tomato one stood out because it was made with ingredients we often have at home.
I wasn't entirely satisfied with the result: I think it should have cooked longer and something about the yeast gave a very slight bitter aftertaste- either it was too old or I put too much.
We ate it fresh out of the oven and baking paper stuck to the cake in a very messy manner, but later when it had cooled the paper came away without any effort.  
But my mum and sister were satisfied and, as always, very reassuring. I'll have to make this again and get it right!

I put in the French recipe too, just in case anyone feels like using it! 

Note: I realised I forgot to put salt and pepper... In my defence, it's not listed in the ingredients list- just inconspicuously wedged into one of the instructions. I wondered about needing to add some, but I didn't think it called for any. So I've added them in the ingredients list in the English version. Don't forget it!
My cake took much longer than 20 minutes to cook and it was still slightly underdone, so allow for more baking time just in case.

Broccoli & Cherry Tomato Cake
From Cuisine Actuelle


Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes


200g Broccoli, washed
24 Cherry tomatoes, washed (I used chopped regular tomatoes)
200g flour
1 sachet yeast (approximately 7 grams)
3 eggs, beaten
150 ml Greek yoghurt (you don't get it here, so I used plain yoghurt)
100 ml olive oil
100g feta, crumbled
75 g grated gruyere
2 teaspoons dry oregano
Salt 
Black pepper

Chop the broccoli into small florets and cook them in salted water, uncovered, for about 10 minutes, ensuring that they remain firm. Drain them on a cloth.

Mix the flour with the yeast and incorporate the oil, beaten eggs, crumbled feta, gruyere, salt and pepper and the oregano.

Line 6 mini cake moulds (I used one big bread loaf pan) with baking paper. (You may need to grease the pan before you line it to help the paper stick)
Fill it 3/4 full with batter and then drop in broccoli and tomatoes. 
I did a small layer of batter, then added vegetables, followed by another layer of batter to cover and then more vegetables etc.
Finish with a thin layer of batter.
Bake at 210 C for 20 minutes.