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Ingredients:
- 4 large eggs, whisked
- 250ml Semi-skimmed milk
- 225ml vegetable oil
- 2 tablespoons dried mint
- 1 large finely chopped onion
- 1 tbls granulated sugar
- 250 grams sultanas
- 200 gms of hellim (halloumi) grated
- 200 gms of cheddar cheese grated
- 320 grams of self-raising flour
- 1 tsp baking powder
- Large handful of sesame & nigella seeds to scatter on top (we like it crunchy)
Method:
- Grease and line a deep tin as this cake will rise!
- Grate both the cheeses, add the dried mint and mix together and set to one side.
- Whisk the eggs, milk, oil and sugar together. Then add the baking powder to the flour, mix together, and add the flour in batches to the oil mix, whisk it all together thoroughly, scraping down the sides as you go.
- Stir in the sultanas, onions and two thirds of the cheese and mint. Stir it all together thoroughly again.
- Pour the mix into the tin, then sprinkle the remaining third of the cheese on top, then add your sesame and nigella seeds on top. We like the crunch so I am quite generous with it. You can adjust to suit your taste ofc
- Put it on the bottom shelf of the oven on 180 for about 50 minutes. I generally rotate it halfway through, and then when it is brown but not fully cooked, stick parchment paper on top so it doesn’t burn, and it cooks properly for a further 10 minutes.
- Leave it rest for about 30-45 minutes. Enjoy!