Halloumi and black olive cake
This savoury cake is packed with Cypriot flavours, including oregano, mint, black olives and salty halloumi – it makes an impressive centrepiece to serve to friends
- Serves: 10 persons
- 3tbsp olive oil, plus 200ml and extra for the tin
- 1small onion, finely chopped
- 250ml whole milk
- 400g self-raising flour
- 1tsp baking powder
- 5 ½tsp caster sugar
- 165g pitted black olives
- 200g halloumi, cut into 2½cm cubes, plus 25g, finely grated
- 4tbsp coriander, finely chopped
- 4tbsp dried mint
- 1tsp sesame seeds
- 1tsp nigella seeds
Step 1Heat the oven to 200C/fan 180C/gas 6. Line a 23cm springform cake tin with baking paper and brush with a little oil.
Step 2Put a large frying pan over a medium heat and add 3 tbsp of the olive oil. Once hot, add the onion and turn down the heat. Cook the onion for 12-15 minutes or until softened, then remove to a plate to cool.
Step 3In a bowl, whisk the eggs, then add the milk and 200ml of olive oil, and stir. Sift in half of the flour and all the baking powder, then add 1 tsp of salt and the sugar, and whisk together. Sift in the rest of the flour and whisk well. Use a spatula to fold in the onion, olives, halloumi cubes, coriander and mint until combined.
Step 4Pour the mixture into the tin, sprinkle over half of the sesame and nigella seeds, the grated halloumi and then the remaining seeds.
Step 5Bake on the bottom shelf for 40-50 minutes. After 40 minutes, insert a cocktail stick into the middle of the cake – if it comes out clean, it’s ready. If not, give it another few minutes in the oven.
Step 6Leave to cool slightly in the tin, then remove and cool fully on a wire rack for an hour before serving.