Author Notes
It is a taditionanal Cypriot cake with many variations. It is served in the morning or afternoon with coffee. This is an adapted recipe, given to me by my housekeeper Maro. —elena antoniou
Ingredients
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1 cup
olive oil
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1 cup
fresh orange juice
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3 cups
plain flour
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3 teaspoons
baking powder
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1.1/2 cups
black olives without pips. cut in four
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6
spring onions. only the white part cut thinly
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1 cup
fresh coriander, finly cut
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1 tablespoon
dried mint
Directions
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Mix the first four ingredients together and kneed.
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Add the rest of the ingredients and mix well. The consistency will not be as runny as a cake, but not as dense as pastry.
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Evenly spread it in an oiled 27cm baking tray, and place in a preheated oven 170 Celsius degrees. Bake for an hour.
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