Hellimli Zeytinli

Hellimli is a Cypriot savoury cake filled with halloumi. This is taken from my mums recipe which makes a huge tray, as we never do anything in small portions but it can also be baked into muffins, loaf or cake tins and even freezes really well. She makes it with either halloumi or black olives but I like to add a bit of both! It’s a really quick mix batter, with loads of grated halloumi and cheddar cheese, dried mint and a pinch of cinnamon. Get some good quality olives and stir them in then bake until crispy and golden. It’s perfect for breakfast with a cup of tea or alongside a fresh salad for lunch or dinner. You will love this.

Makes 1 large baking tray - slices into 12

INGREDIENTS

600g self-raising flour

2 tsp baking powder

2 tbsp dried mint

1 tsp ground cinnamon

1 tsp sugar

1 tsp sea salt

5 eggs

300ml light olive oil

375ml full-fat milk

300g halloumi cheese, grate half and cut the rest into small cubes

100g cheddar cheese, grated

150g pitted black olives

1 tbsp black and white sesame seeds

METHOD

Pre heat the oven to 200C/fan 180C. Line a large, deep baking tray (26x36cm) or extra large cake tin (about 30cm diameter) with baking paper.
Sift the flour, spices, baking powder, salt and sugar together in a large bowl. In a separate bowl, beat the eggs with the milk, whisking till light and airy. Pour into the flour along with the oil and mix well to form a thick sticky batter. Stir through the olives, cubed halloumi cheese and half the grated cheeses.
Pour the mixture into the baking tray and scatter the remaining grated cheese over the top with the sesame seeds.
Bake for 40 minutes until a skewer test comes out clean and the top formed a crispy golden crust. Leave to stand for 5 minutes before transferring to wire rack to cool. Slice and serve.