Black Olive Cake

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This savoury ‘cake’ is a great idea for picnics, breakfasts, lunch boxes, tea times and snacks. You can make your own take on it easily, adding to or replacing any of the flavoursome ingredients. Why not try adding spring onions, chopped sun dried tomatoes or fresh dill?

Serves 6-8

2 cups plain flour

3 tsp baking powder

1 cup plain yoghurt

2 eggs

Three quarters of a cup of sunflower oil

Three quarters of a cup of chopped black olives (stones discarded, obviously)

Three quarters of a cup of crumbled white cheese (chose one which isn’t overly salted. Soft Turkish ‘beyaz peynir’ works best.)

A bunch of flat leaf parsley – chopped

Half a tsp of red pepper flakes

1 tsp salt

2 tsp nigella seeds

Preheat oven to 190 degrees C.

In a bowl whisk together oil, yogurt and eggs. Add olives, cheese, parsley, red pepper flakes and salt and mix well.

Sift in flour and baking powder and combine, careful not to over mix.

Pour batter into a greased or lined baking tin, scattering nigella seeds over the top.

Bake for 45 minutes, until puffed and golden. Eat at room temperature.