Mushroom, tomato confit and feta cake

Remove the stems from the mushrooms and dice.

Mix the flour, eggs and yeast.

Add the olive oil and milk.
Mix well, aerating the dough.

Add the sun-dried tomatoes, feta cheese, salt and pepper.

Pour the mixture into a cake tin.

Bake for 30 minutes at 180°C.

To check doneness, plunge the blade of a knife into the cake; it should come out dry.

Cut the cake into slices and serve hot or cold.