This is a regular in many Cypriot households, mine included.
I got the recipe from my Mom’s cousin in Cyprus years ago – I like the fact that everything is measured in cups, so it’s really easy to follow, it’s also delicious!
So you need…..
1 cup of pitted, sliced black olives
3 cups of plain flour
1 onion, very finely chopped
1 cup of oil – half olive, half vegetable (ie corn or rapeseed)
2 teaspoons of baking powder
about half a cup of chopped coriander
1 cup of evaporated milk
I mixed everything up in my KA for a couple of minutes – couldn’t be easier, then put the mix into an oiled bundt pan (don’t worry too much about the size)
Gas mark 4, or 160 degrees C for about an hour.
Lovely served warm.
Sounds and looks like a lovely savoury cake/bread Anna, yum!
Well that is interesting! Do you use kalamata olives or plain black? Looks good!
What a beauty! Thanks for the recipe, Anna. I’ll bet it’s delicious…Lea x
Thanks ladies!Lisa, I use pitted dry black olives, they look kind of wrinkly in the jar. they’re not kalamata.xx
I LOVE savory cakes, Anna! Yours looks really delicious and so easy to make! A must try!paola
Paola, I must admit to thinking of you when I made this cake, that you would really enjoy it!
This looks wonderful Anna, and I’m so glad I found you over here. I love the new blog colours and the feeling I am getting from it. Food and Family are one in the same for me.I’d like to try this recipe, do you eat it by itself or do you serve it with dinner?
Hi Sandy,I’m really glad you found me too.:-)We usually serve this ‘cake’ not as part of a meal, but with a cup of tea or coffee.