170 gr. cow butter (at room temperature)
60 ml. sunflower
140 ml. fresh milk 3.5% fat
2 eggs moderate
1 green pepper
3 slices of manouri cheese in olive oil by Yiam
6 cherry tomatoes
100 g. grated graviera cheese by Bliss Point
250 g. all purpose flour
1 teaspoon baking powder
Add the butter, sunflower oil, milk, eggs with salt and pepper in the mixer. Beat on medium-high speed for 1-2 minutes.
Stop the mixer and add the chopped pepper, the manouri cheese, cherry tomatoes, cut in half and the graviera. Mix with a spatula.
Sift the flour with the baking powder and add to your main mixture. Continue stirring until all the solids are absorbed completely.
Grease and lightly flour a long and narrow form, put the mixture in it, sprinkle with regato and cherry tomatoes and bake in 180 degrees (in air) for 50-60 minutes. At 50 minutes do the test with the toothpick and if it remains dry from the inside then the cake is ready. Let it cool down for two hours before serving.