Halloumi and black olive cake

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.