Halloumi and black olive cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8 - 10
Ingredients
- 3 tbsp olive oil, plus 200ml and extra for the tin
- 1 small onion, finely chopped
- 3 eggs
- 250ml whole milk
- 400g self-raising flour
- 1 tsp baking powder
- 1½ tsp caster sugar
- 165g pitted black olives
- 200g halloumi, cut into 2½cm cubes, plus 25g, finely grated
- 4 tbsp coriander, finely chopped
- 4 tbsp dried mint
- 1 tsp sesame seeds
- 1 tsp nigella seeds
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Line a 23cm springform cake tin with baking paper and brush with a little oil.
- STEP 2
Put 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 3
In 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 4
Pour the mixture into the tin, sprinkle over half of the sesame and nigella seeds, the grated halloumi and then the remaining seeds.
- STEP 5
Bake 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 6
Leave to cool slightly in the tin, then remove and cool fully on a wire rack for an hour before serving.