Elioti / Eliopita – Cypriot Olive, Herb and Onion Cake (Ελιόπιτα)
Elioti / Eliopita – Cypriot Olive, Herb and Onion Cake (Ελιόπιτα)
A easy rustic Cypriot olive cake packed with caramelised onions, fresh herbs and black olives. Soft, savoury and fragrant, perfect served warm with a cup of chai or kafe or even packed into lunchboxes.
Ingredients
Method
- Preheat your oven to 170°C fan-forced and grease a 25cm springform cake tin or a large loaf tin.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the diced onions and cook for 15-20 minutes until soft and lightly caramelised. Add the spring onions during the final 2 minutes of cooking. Remove from the heat and allow to cool slightly.
- In a large bowl, whisk together the eggs, milk, orange juice and olive oil.
- Sift in the self-raising flour and salt and mix until just combined.
- Fold through the cooled onions, coriander, mint, dried mint and olives until evenly distributed. The batter should be thick and scoopable.
- Transfer the mixture to the prepared tin and smooth the top. Sprinkle generously with sesame seeds.
- Bake on the middle shelf for 50-60 minutes, checking at the 50-minute mark, until deeply golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 20 minutes before removing, slicing and serving.
Hello ! I am not a fan of coriander ( cilantro ) . Can I use parsley instead?
Hi KAllie, yes – absolutely! So glad you’ll be making this. Let me know how you get on 🙂