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Olive cake

I know it might sound weird, but this is a traditional savoury cake in Cyprus. We usually have it with Cypriot coffee as a morning or afternoon snack. This is my mum’s recipe with a few tweaks!

Vegan, nut free | 10-12 slices | SNACK

Ingredients:

  • 330ml orange juice
  • 100ml vegetable oil
  • 100ml olive oil
  • 100g kalamata olives, pitted and sliced
  • 50g sun-dried tomatoes from jar, sliced
  • 10 mint leaves, finely diced
  • 1 tablespoon of fresh coriander
  • 2 spring onions, finely diced
  • 1/4 teaspoon of dried mint
  • 1/4 teaspoon of coriander powder
  • 400g of plain flour
  • 2 teaspoons of baking powder
  • Pinch of salt*

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Steps:

1.Preheat the oven at 190°C.

2.In a bowl combine the oils with orange juice.

3.Add the baking powder in the flour, stir and add the dry ingredients into the wet and combine with a whisk.

4.In a separate bowl, combine all the remaining ingredients and add in the dough. (*If your olives are very salty, omit the salt)

5.Combine well so the olive mixture is spread across the dough evenly.

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6.Add the mixture in a greased loaf tin (14x24cm) and bake for 45-50 minutes or until a knife inserted into the middle comes out clean.

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7.Let it cool before you remove it from the tin and serve it.

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Happy cooking everyone!

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