Turkish zucchini & haloumi cake

Make this Turkish-inspired savoury cake for your next mid-week meal — it’s so easy! Turkish zucchini and haloumi cake

serves 6 | prep & cooking 1 hour

• 1 large red onion 

• 1⁄3 cup fresh dill sprigs, plus extra, to serve 

• 1⁄3 cup fresh mint leaves, plus extra, to serve 

• 2 tbs Cobram Estate Classic Flavour Extra Virgin Olive Oil 

• 2 garlic cloves, crushed 

• 1 lemon, rind finely grated, cut into wedges 

• 500g zucchini, coarsely grated, excess moisture removed 

• 225g haloumi, coarsely grated 

• 6 eggs 

• 125g (3⁄4 cup) spelt flour 

• 1 teaspoon baking powder 

• 1 tablespoon pine nuts 

• 1 teaspoon sumac 

• 1 teaspoon sesame seeds 

• 3⁄4 teaspoon dried mint leaves 

• Toasted Turkish bread, to serve (optional) 

• Greek yoghurt, to serve (optional)

1 Preheat oven to 190˚C/170˚C fan-forced. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.

2 Thinly slice one-third of the onion into rings and reserve. Finely chop remaining onion. Reserve 1 tablespoon of the dill sprigs and 1 tablespoon mint leaves. Chop remaining dill and mint.

3 Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft. Transfer to a large bowl. Add zucchini, haloumi and chopped herbs.

4 Whisk eggs and remaining oil in a bowl. Sift over flour and baking powder. Whisk until smooth and combined. Season. Add to zucchini mixture. Stir until combined. Spoon into prepared pan. Top with reserved onion rings, dill and mint.

5 Combine pine nuts, sumac, sesame seeds and dried mint in a bowl and sprinkle over cake. Bake for 40-42 minutes or until set. Stand in pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread and yoghurt, if desired.

Source Taste Magazine — May 2016 , Page 34