Savory artichoke cake

Ingredients for 4 servings:

• 1 can artichoke hearts
• 200 g sheep’s cheese
• 4 tbsp parsley
• salt and pepper
• 1 cube of yeast
• 250 ml water, warm
• 500 g flour
• ½ tsp salt
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Carrot salad cake

Dissolve the yeast in lukewarm water. Sift the flour into a bowl and make a well. Add the yeast mixture and 2 tablespoons of olive oil. Sprinkle a little flour over the mixture, starting from the edges. Cover and let rise in a warm place for 30 minutes. Then add the salt and knead for 5 minutes. Roll into a ball, place in the bowl, and brush the ball with the remaining olive oil. Cover and let rise for 30 minutes. In the meantime, drain the artichokes, squeeze them dry, and grate them. Crumble the feta cheese and add it to the grated artichoke mixture along with the parsley. Season with salt and pepper. Mix everything well. Knead the dough thoroughly and divide it in half. Line the bottom and sides of a buttered springform pan with the dough. Pour in the artichoke mixture. Roll out the second half of the dough and place it on top to form a lid. Seal the edges well. Bake in an oven preheated to 200 degrees for 30-40 minutes until golden brown.