Lula Loves

Lula Loves Sunday’s Feta and Olive Cake

Impress your household with the favourite brunch spot’s delicious savoury bread recipe

Sunday has been a favourite spot for foodies for years; Time Out called it ‘the epitome of brunch,’ while Goop lauded it for ‘the best breakfast London has to offer’. Now, they have opened up a new cafe in Belsize Park, as well as publishing a cookbook, Brunch the Sunday Way. Sunday has shared their recipe for a Feta and Olive Cake from the book, which Sunday Co-Founder Alan describes with reason as ‘amazing’. In lockdown there was a well-documented resurgence of bread-making and this loaf is an exciting one to share with your social media following and lucky household.


Chef Sunday Cafe
By Freddie Stisted
Chef Sunday
By Freddie Stisted

Recipe makes: 1 loaf

Time taken: 1 ½ hours


225ml (7 ½ fl oz) sunflower oil, plus extra for greasing

3 eggs

250ml (9 fl oz) milk

3 spring onions, finely sliced

100g (3 ½ oz) Kalamata olives, pitted and chopped

200g (2 ½ oz) feta cheese, diced into 2cm cubes

65g (2 ¼ oz) Sunblush tomatoes, finely sliced

4 tbsp chopped coriander

4 tbsp chopped mint

320g (11 ¼ oz) self-raising flour

1 tsp baking powder

1 heaped tsp sunflower seeds

1 heaped tsp black sesame seeds

1 heaped tsp white sesame seeds

Butter, for spreading, to serve


Preheat the oven to 160C fan/ 180C/ 350F/ gas 4.

Grease a large loaf tin with oil, then line the base with parchment.

Whisk the eggs in a large bowl, then stir in the milk and the oil. Add the spring onions, olives, feta cheese, Sunblush tomatoes, coriander and mint, and stir again. Sift in the flour and baking powder and mix until combined.

Pour the mixture into the prepared loaf tin and sprinkle the sunflower seeds and black and white sesame seeds over the top. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the tin and placing on a cooling rack to cool completely.

Cut the cake into generous slices and serve toasted and buttered.


Photo courtesy of @patricianiven. Recipe courtesy of @sundaybellevue, @sundaybarnsbury and @quartoknows