This savoury cake is bursting with Mediterranean flavours, featuring fragrant oregano, fresh mint, briny black olives, and rich, salty halloumi. Perfect as a show-stopping centrepiece, it’s a delicious and unique dish to share with friends.
Equipment
- 23cm Springform Cake Tin
Ingredients
- 200 g Halloumi
- 400 g Flour
- 150 g Black Olives
- 1 Onion
- 3 Egg
- 250 ml Whole Milk
- 1 tsp Baking Powder
- 1.5 tsp Caster Sugar
- 4 tbsp Fresh Coriander
- 4 tbsp Dried Mint
- 1 tsp Sesame Seed
- 1 tsp Nigella Seeds
Method
- Preheat the oven at 200°C and line a 23cm springform cake tin with baking paper then brush it with a little of oil.
- In a large frying pan add 3 tbsp of olive oil. Once heated, add the chopped onions and cook for 10 min on low heat until softened, then set aside to cool.
- Whisk the eggs in a bowl, then add the milk and 200 ml of olive oil while stirring. Add the baking powder and the sugar, 1 tsp of salt and half the flour and whisk together. Then add the remaining of the flour and whisk all.
- Cut the Halum into cubes. Then into the bowl mixture use a spatula to fold in the onion, olives, Halum cubes, coriander, and mint until combined.
- Pour the ready mixture into the tin, sprinkle over the sesame and nigella seeds.
- Bake for 40 minutes then serve it once cooled down.
Nutrition
Calories: 100kcal
