Halloumi & Black Olive Cake

3 tbsp olive oil, plus extra for oiling

1 small brown onion, finely chopped

3 large eggs

250ml (9 fl oz) milk

200ml (7 fl oz) olive oil

400g (14 oz) self-raising flour

1 level tsp baking powder

1 tsp salt

11⁄2 tsp sugar

165g (6 3⁄4 oz) pitted black olives

200g (7 oz) halloumi cheese

cut into 2 1⁄2-cm (1-inch) cubes

4 tbsp fresh finely chopped coriander

2 tbsp dried mint

1 heaped tsp sesame seeds

1 heaped tsp nigella seeds

25g (1 oz) halloumi cheese, finely grated

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Line a 23-cm (9-inch) springform cake tin with greaseproof paper and brush the paper with a little olive oil.

Place a large frying pan over a medium heat and add three tablespoons of olive oil. Once the oil is hot, add the onion to the pan, and immediately turn down the heat. Soften the onion for 12–15 minutes until beautifully translucent and lightly caramelised. Remove the pan from the heat and transfer the onion to a plate to cool down.

In a large bowl, whisk the eggs, then add the milk and oil and stir well. Sift in half of the flour and the baking powder, then add the salt and sugar and whisk everything together, before sifting in the rest of the flour and whisking until there are no visible lumps in the mixture. With a wooden spoon or spatula, gently fold in the caramelised onion, olives, hellim cubes, coriander and dried mint until combined.

Pour the mixture into the cake tin, sprinkle over half of the sesame and nigella seeds, then the finely grated hellim, and finally, the rest of the seeds.

Bake on the bottom shelf of the oven 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.

Leave to cool slightly in the tin, then carefully remove the ring and base and allow to cool fully on a wire rack for an hour before serving in slices with a cup of Spiced Cypriot Tea.