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
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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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