How to make
Beat 2 whole eggs in a bowl and I also added the remaining egg white.
Add soft cream cheese and cottage cheese. Mix very well with a fork.
Season with salt, oregano and finely chopped parsley. Cut the pitted olives into pieces, add them to the mixture and stir.
Finally, pour two spoons of spelt flour and linseed flour with the baking powder.
Mix all of the ingredients well and pour them into a 9.5″ (24 cm) baking pan onto baking paper.
If you have a smaller baking pan, bake in it - it will become thicker.
Bake the savory cake in a preheated oven at 360°F (180°C) with a fan, until it is fully baked (about 25-30 minutes).
Take it out and cut it into pieces after 5 minutes. It's very tasty and healthy, because it's gluten-free.
The gluten-free savory cake with olives and cream cheese is an amazing combination with the aroma of olives and olive oil!
