• 2 cup Mature Halloumi cheese (200g), grated on the fine side of the grater
• 1 cup Unsalted Anari cheese (160g), crumbled
• 1/2 cup Fresh mint, finely chopped (20g) or 1 teaspoon (2g) dried mint
• 3 cup Flour (450g)
• 3 tsp Baking powder (24g)
• ½ tsp Mastic powder
• 1 level teaspoon of Mahlab powder (or Mahlepi)
• 1 cup Raisins (160g)
• 6 medium eggs
• ½ cup Sugar (130g)
• 2/3 cup Sunflower oil (170ml)
• 1 cup Evaporated milk (250ml)
• 3 tbsp Sesame seeds (for sprinkling) (30g)
METHOD
1. Preheat the oven to 180°C. Grease and flour a round cake pan with a hole in the middle, 24-26cm in diameter.
In one bowl, mix the halloumi, anari, and mint.
In another bowl, mix the flour, baking powder, mastic, and mahlab. Add the raisins and mix. This will help the raisins distribute evenly throughout the cake and prevent them from sinking to the bottom of the pan.
2. Crack the eggs into a bowl and beat them with the mixer until very fluffy, about 5 minutes. Add the sugar and continue beating for another 3 minutes until the mixture is very fluffy and pale. Lower the mixer speed and add the oil. Add the evaporated milk. Add the cheese mixture spoonful by spoonful, and then the flour mixture spoonful by spoonful. Stop the mixer and scrape down the sides of the mixer bowl. Pour the mixture into the cake pan and sprinkle with sesame seeds. Bake for 50 minutes. If you are unsure if it's done, insert a wooden skewer into the center of the cake; if it comes out dry, it is ready. Let the cake cool slightly, turn it out onto a plate, and serve.
