Niki Louca shares her mum’s favourite flaounopita recipe

Cheesefare week (the last week before Great Lent) is upon us and Niki Louca from My Greek Kitchen shares her favourite recipe for flaounopita with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Flaounopita is a savoury “cake” that can be enjoyed for breakfast, morning or afternoon with a coffee.  It’s very versatile and extremely easy to make. All up, it shouldn’t take more than an hour and a half to prepare and bake. 

I grew up with this cake as a stable treat in our home – we’d often have a piece after school. Hope you enjoy it.

Ingredients:

• 5 large eggs
• ¾ cup light olive oil
• 2 cups grated haloumi (use the fine side of the grater)
• ¾ cup sultanas (optional but highly advisable)
• 2 ½ cups S.R. flour
• 2 tsp baking powder
• 2 tap dried mint
• Sesame seeds to sprinkle on top (optional)

Method:

1.  Preheat your oven to 180C fan force.
2. Grease and flour a bundt tin or 2 medium size loaf pan.
3. Grate your haloumi on the medium side of your grater.  Not the smallest and not the largest.
4. In a large bowl sift your flour and baking powder.  Add your mint and set aside.
5. In a medium size bowl add your eggs, oil and milk.  Whisk together with a hand whisk till well incorporated. 
6. Slowly add wet ingredients to dry ingredients and whisk till just mixed.  Add your haloumi and sultanas and gently fold with a spatula or wooden spoon till all ingredients are well incorporated.
7. Pour batter into the bundt tin and smooth it out with the back of a spook.  Sprinkle with sesame seeds and bake for approximately 45 minutes or until golden brown and skewer comes out clean. 
8. Allow to cook in tin for 10 minutes then remove from tin.  Allow to cool slightly before cutting.  Best served lukewarm.  Can be frozen.

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.