1. 3 tablespoons olive oil in addition to 200ml additional for the tin
2. One little onion, diced finely
3. three eggs
4. 250 millilitres of whole milk
5. 400 grammes of flour with self-raising
6. One teaspoon of baking powder
7. one-half teaspoon caster sugar
8. 165g of black olives, pitted
9. 200g of finely grated halloumi + 25g of cubes that are 2½ cm in size
10. 4 tablespoons finely chopped coriander
11. 4 tbsp dried mint
12. 1 tsp sesame seeds
13. 1 tsp nigella seeds

Directions:

1. Preheat oven to 200°C (fan 180°C) and gas. 6. Press baking paper into a 23cm springform cake tin and lightly grease it.
2.  Heat a large frying pan to medium and add three tablespoons of olive oil. Add the onion when it’s heated and reduce the heat. Once the onion is tender, cook it for 12 to 15 minutes and then transfer it to a plate to cool.
3. Whisk the eggs in a bowl, then stir in the milk and 200ml of olive oil. After sifting in half of the flour and all of the baking powder, mix in the sugar and a tsp of salt. Incorporate the remaining flour and mix thoroughly. Using a spatula, fold in the onion, coriander, mint, olives, and halloumi cubes until well blended.
4. After pouring the mixture into the tin, top with the grated halloumi, half of the sesame and nigella seeds, and the remaining seeds.
5. Bake for 40–50 minutes on the lowest shelf. When a cocktail stick inserted in the centre of the cake comes out clean after 40 minutes, the cake is done. If not, bake it for a few more minutes.
6. Allow it to cool somewhat inside the tin before removing it and letting it rest completely on a wire rack for an hour.