Savory Cake with Cheese, Kashkaval, Shpek and Sun-Dried Tomatoes

A savory Bulgarian loaf cake studded with white cheese, kashkaval, shpek salami and sun-dried tomatoes, topped with sesame seeds.

Ingredients

3		small eggs
80 g		white cheese
40 g		kashkaval
10		shpek salami slices
a knife's tip		black pepper
2 cups	480 ml	flour
1		baking powder
1/2 cup	120 ml	oil
a knife's tip		salt
3 tbsp	45 ml	sun-dried tomatoes, diced (from a jar in olive oil)
150 ml		milk
2 tbsp	30 ml	white sesame seeds
—		oil - for greasing the tins
—		flour - for dusting the tins

Sift the flour and add the baking powder to it. In a bowl, beat three eggs with a little salt (a knife's tip) and black pepper (also a knife's tip) using a mixer. Add the milk and the oil. Beat with the mixer. Gradually add the flour and beat with the mixer.
Crumble the cheese (I used homemade hard white cheese). Cut the kashkaval into small pieces (the kashkaval I used is soft, also homemade). Cut the shpek salami into small pieces.
Add the shpek salami, the cheese and the kashkaval to the other ingredients. Stir everything with a spoon. Finally add the sun-dried tomatoes, which are diced from a jar in olive oil. Stir everything.
Grease a loaf tin with oil and dust with flour. Pour in the batter. Sprinkle with white sesame seeds. Bake in an oven preheated to 180°C. Bake until a nice crust forms. Check with a skewer whether it is baked. Remove it from the tin. Cut into pieces at the end, after it has cooled slightly.