Make a Savory Cake with Olives & Feta: Cypriot Elioti

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often more affordable.

Peel and finely chop the onion.

Heat a pan over medium heat and add the chopped onion with 3-4 tablespoons of olive oil and a pinch of salt.

Cook the onion until soft and slightly sweet, about 5-7 minutes.

Thinly slice 4 scallions and set aside.

Finely chop fresh parsley (or a combination of parsley, mint, dill).

Roughly chop 6 ounces of pitted Kalamata olives and crumble 5 ounces of feta cheese.

In a bowl, whisk together 3 and 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Once the onions are cooked, add the scallions to the pan and warm through for about 1 minute.

In a separate bowl, combine 1/2 cup of olive oil, 1/2 cup of orange juice, 1 cup of water, and 3 eggs; whisk together.

Add the dry ingredients to the wet mixture and mix with a spatula until combined.

Fold in the parsley, feta cheese, olives, onions, and scallions until well mixed.

Grease a 9-inch round springform pan with olive oil or baking spray.

Transfer the batter into the springform pan and top with black sesame seeds if desired.

Preheat the oven to 350 degrees Fahrenheit and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens