Hellimli Zeytinli (Cypriot Halloumi and Black Olive Cake)
I had all the best intentions of putting the BBQ on today but I have a poorly little one, so eating this, on the sofa with a cup of tea and lots of cuddles is today’s remedy. I dare you to make this and never make it again. It just won’t happen. The best, ever.
TOP TIP: cook my Hellimli Zeytinli on the bottom shelf as it needs to cook slowly so that the outside / crust doesn’t cook too quickly and the inside has time to rise and bake (otherwise you’ll have a hard exterior and uncooked cake). If you’re worried that your oven is quite powerful, just try cooking at 170C fan / 190C instead of my recommended 180C fan / 200c (conventional).
You can also use gluten free self-raising flour to make it too, and a dairy-free milk alternative.
INGREDIENTS
250ml milk
200ml vegetable, sunflower oil OR olive oil (or a combination)
3 large eggs
400g self raising flour
1 level tsp baking powder
1 tsp salt
1 1/2 tsp sugar
2 tbsp dried mint
Big bunch coriander (4 tbsp) finely chopped
1 finely chopped small brown onion
165g pitted black olives
200g hellim (halloumi) cut into small 1cm cubes
25g grated hellim (halloumi)
1 heaped tsp sesame seeds
1 heaped tsp Nigella seeds
METHOD
Preheat oven to 180C (fan). Grease 9inch springform cake tin OR a large 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, sift in half of the flour and baking powder, salt, sugar, whisk, then sift in the rest and lightly whisk until fully amalgamated with no visible lumps at all. Then, with a wooden spoon or spatula, gently fold in the 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 40-50 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, place on a cooling rack, 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.
