Recipe
Cyprus Eliopitta Cake Black Olive Cake Recipe
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Ivy / All my dishes 1 year, 11 months ago
The queen of taste, the black olive owes a lot to the Greek/Cyprus fertile earth which gifts it a superb light buttery taste. So we have much appreciate olives and make cakes with it. Ideal for lent.
Prep:30m Cook:60m Servings:20
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 Ivy |
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Ingredients
- ½ kilo self-raising flour
- 1 teaspoonful baking powder
- Pinch of salt
- ½ glass of olive oil
- 1 - 1 1/2 glasses of fresh orange juice
- 2 1/2 - 3 glasses black olives, (ask for throumpes), (about ½ kilo) washed, rinsed, stoned and chopped
- Fresh coriander finely chopped (can be omitted if you can’t find any)
- 1 small onion or 3 – 4 fresh spring onions finely chopped
- 1 teaspoonful of Ground Greek herb mix (thyme, basil, oregano)
- Dried or fresh mint (about 2 – 3 spoonfuls)
- Sesame seeds (optional)
Directions
- Place in a big bowl flour, baking powder, salt, add liquids oil and orange juice, mix well add all other ingredients, it should be thicker than a regular cake.
- Grease a baking tin and add mixture.
- Sprinkle with sesame seeds.
- Bake in a preheated oven (180ο C) for 45-60 minutes or until golden brown (just as you bake a cake, insert a toothpick and when it comes out clean, it is ready).
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ahmed1 1 year, 11 months ago said:
The famous Greek olives...Of course you had to post a great recipe with the addition of Olives...This is new for me..
flavorsofitaly 1 year, 11 months ago said:
What an interesting recipe, Ivy! Greece definitely does produce wonderful olives, and your recipe is on my 'must try' list!
manjus 1 year, 10 months ago said:
Sounds scrumptous !! Want to try it out .. have never, ever had an olive cake before ..
greekgirrrl 1 year, 10 months ago said:
Poli oraio recipe. yassou
greekgirrrl 1 year, 10 months ago said:
By the way, my previous post means "nice recipe in Greek. Didn't want to be rude to anyone by writing in Greek.
greekgirrrl 1 year, 8 months ago said:
I made this and it was toogood!! I ate half already! Thanks Ivy!
ivy 1 year, 8 months ago said:
Thanks greekgirl. I'm glad you liked it. Post about it. It doesn't matter that I posted it as well.
annieamie 1 year, 5 months ago said:
This has to be incredible! I can't wait to make it! Thanks for sharing your recipe, Ivy! Its a wonderful addition to the Olive group!
ivy 1 year, 5 months ago said:
Thank you annieamie.
glowgirl 1 year, 4 months ago said:
Love itt
lagoulue 1 year, 3 months ago said:
Oh my God, I saw this recipe and the ingredient list alone has my mouth watering! (One question, is one glass the same as one cup?) Olives are maybe my favorite food item in all the world -- can't wait to make this recipe! Thanks for sharing it.
ivy 1 year, 3 months ago said:
Thanks Lagoulue. 1 cup = 180 ml
1 glass = 220 ml
lagoulue 1 year, 1 month ago said:
Hi Ivy, I will be making this cake for my sister and brother-in-law next weekend. I have one more question: what size/shape baking pan do you recommend, for the most attractive presentation? Should the cake be low and wide, like a foccacia, or tall like a loaf? Please advise. Thanks!
ivy 1 year, 1 month ago said:
Hi lagoulue. I usually make it either in a cake tin, in that case I use a 26 - 28 cm (10 inch) baking tin or in a loaf tin 4 inch x 8 (makes 2).
Check this out as well. You may like it.
http://kopiaste.org/2008/01/eliopsomo-olive-bread/
lagoulue 1 year, 1 month ago said:
Dear Ivy, I just got back from visiting my sister and bro/in/law, and we all LOVED the olive cake! We ate it as a side with grilled bluefish, a big salad and roasted rosemary potatoes; it stood up proudly to a big red wine. Wonderful recipe, I will certainly make it again!
ivy 1 year, 1 month ago said:
I'm glad you enjoyed it. I haven't made one for quite a long time and suddenly I feel like making one today.
lacrenshaw 11 months, 1 week ago said:
Mmmmm! Thanks so much, ivy. Marked as unique, saved, printed and fived. I am a true olive fan!
Lorraine
ivy 11 months ago said:
Thank you very much Lorraine. Happy Holidays.