I cherish the memories of my visits to Cyprus, particularly the afternoons spent on my grandmother’s front veranda, surrounded by the delightful fragrance of her magnificent rose garden. Each day, the women of the neighborhood took turns hosting, and Greek coffee with a savory cake, such as the recipe below, was often served. Even now, I can vividly recall the aroma of the freshly baked cake wafting out of the oven and the lively conversations of the women. The last time I saw my grandmother was during a lunch on her balcony, where we enjoyed haloumopita and coffee with her Yitonises (neighbors). It is a precious memory that I will cherish forever, and in honor of Mother’s Day this weekend, it seems fitting to share this recipe as a tribute to our ancestors.
Ingredients
1 large organic onion
3 free range organic eggs
250ml organic raw milk
400g organic self-raising flour
1 tsp organic baking powder
165g organic kalamata pitted black olives
225g organic halloumi
Half bunch of fresh Coriander
4 tbsp dried mint
1 tsp sesame seeds
Instructions
Heat the oven to 200C/fan 180C/gas.
Line a 23cm pyrex or clay pan with bpa free baking paper and brush with a little oil.
In a large frying pan over a medium heat
add 3 tbsp of the olive oil
add the onion (finely chopped)
and turn down the heat.
Cook the onion for 12-15 minutes or until caramelized.
In a bowl, whisk the eggs, then add milk and 200ml of olive oil, then stir.
Add half of the flour and all the organic baking powder,
then add 1 tsp of Celtic Salt then whisk together.
Sift in the rest of the flour and whisk well.
Use a spatula to fold in the onion, olives, 200g halloumi cubes (diced to 2.5cm cubes), coriander and mint until combined.
Pour the mixture into the tin, sprinkle half tsp of sesame seeds, add grated 25g halloumi and then the remaining sesame seeds.
Bake on the bottom shelf for 40 minutes. At 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.
Leave to cool on a wire rack for an hour before serving.
Break with hands to serve.
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