Cypriot Halloumi and Black Olive Cake

INGREDIENTS

3 large OR 4 medium eggs 

250ml milk

200ml vegetable, sunflower oil OR olive oil (or a combination)

1 heaped tbsp dried mint 

Big bunch coriander (4 tbsp) finely chopped

1 finely chopped small brown onion 

165g pitted kalamata olives 

200g hellim (halloumi) cut into small 1cm cubes 

25g grated hellim (halloumi)

340g self raising flour 

1 level tsp baking powder

1 heaped tsp sesame seeds 

1 heaped tsp Nigella seeds 

METHOD

Preheat oven to 180C (fan). Grease 9inch springform cake tin OR a loaf tin and grease well or line with parchment paper (my Masterclass non-stick trays are fab - click here). 

In a large bowl, whisk eggs, add milk and oil, stir, whisk in flour and baking powder until fully amalgamated with no visible lumps at all. Then add onion, olives, hellim, coriander, mint, and stir well. 

Pour into tin, sprinkle on half of the sesame and nigella seeds, then the grated hellim, then the rest of the seeds. 

Bake on bottom shelf for 50-60 mins (the loaf cake may need a little longer as it is deeper, just put a dinner knife into the deepest part of the cake, and if it comes out clean after an hour then it’s done - if not, keep it in a little longer ) . 

Take out and allow to cool before cutting. Give it at least an hour. Do not be tempted to cut it before that. Pop the kettle on and enjoy.