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Halloumi Cake

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Halloumi Cake

Postby mistakened » Thu Oct 21, 2021 1:51 pm

Halloumi Cake recipe as requested. It is adapted from Cyprus Cooking for Friends by Sandra Lysandou, published 1994. The original measurements were in glasses, I have converted them into metric amounts but left them in the recipe for historical value.
I added the Sesame seeds to denote a savoury cake.

HALLOUMI CAKE, a type of TYROPITTA

Line a loaf tin, set oven to 160 C
3 Large Eggs
200mls (1/2 glass) corn oil
Small can Evaporated Milk + extra milk if necessary
300G (1 1/2 glasses) Self Raising Flour
1 1/2 teaspoons Baking Powder
1 Halloumi cheese, grated
Dried Mint
Sesame Seeds (optional)

Sift the flour and baking powder. Beat the eggs, oil, and evaporated milk together. Add the flour, combine then add the grated Halloumi and dried mint.
Turn the mixture into the prepared tin. Sprinkle the sesame seeds on top.
Bake for 45 -50 minutes or until golden brown

Moira

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Re: Halloumi Cake

Postby OneMoreCheekyOne » Thu Oct 21, 2021 3:10 pm

I love the sound of this, thanks Moira

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Re: Halloumi Cake

Postby liketocook » Thu Oct 21, 2021 5:30 pm

Thanks Moira, I really like the sound of that.

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Re: Halloumi Cake

Postby Stokey Sue » Thu Oct 21, 2021 9:25 pm

Can I ask how big is the average Cypriot halloumi cheese? They seem to vary a bit here, as they come in from different sources, the last one I bought was from Mykonos, and quite small compared to the Cypressa ones; the current one is Anthos, it is Cypriot and weighs ~200g

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Re: Halloumi Cake

Postby Renee » Thu Oct 21, 2021 11:21 pm

Thanks Moira! I prefer savoury foods, so will definitely be making the Halloumi Cake!

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Re: Halloumi Cake

Postby Rainbow » Fri Oct 22, 2021 12:53 am

Stokey Sue wrote:Can I ask how big is the average Cypriot halloumi cheese? They seem to vary a bit here,

I like the sound of this but I was wondering about the size of cheese, too.
Can you use any other sort of milk, do you know?

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Re: Halloumi Cake

Postby mistakened » Fri Oct 22, 2021 7:12 am

If your prepacked Halloumi is the same size as we have here then probably two packs would be best. The original recipe states 2 - 2 1/2 glasses grated halloumi
You can use whatever milk you like. "Proper" halloumi is made from a mixture of sheep and goat milk
The dried mint is essential to the final flavour

Moira

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Re: Halloumi Cake

Postby Rainbow » Fri Oct 22, 2021 7:30 am

mistakened wrote:If your prepacked Halloumi is the same size as we have here then probably two packs would be best. The original recipe states 2 - 2 1/2 glasses grated halloumi
You can use whatever milk you like. "Proper" halloumi is made from a mixture of sheep and goat milk
The dried mint is essential to the final flavour

Moira

Thanks for that.
Can you give an idea of the weight of halloumi needed, please?

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Re: Halloumi Cake

Postby mistakened » Fri Oct 22, 2021 12:04 pm

A pack of commercial halloumi weighs 200 - 250 g. I found that one pack was sufficient.

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Re: Halloumi Cake

Postby Rainbow » Sat Oct 23, 2021 12:35 am

Thanks a lot, Moira.
That is about the same size as the ones I can buy over here.

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Re: Halloumi Cake

Postby PatsyMFagan » Sat Oct 23, 2021 2:21 pm

And how much milk and mint please ? I have googled and found other recipes.. but different quantities of other ingredients ....

I bought Halloumi cheese in Lidl yesterday :thumbsup

thanks

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Re: Halloumi Cake

Postby mistakened » Sat Oct 23, 2021 3:18 pm

It is a standard small can of evaporated milk, you may need a couple of extra tablespoons of milk if the mixture is a bit stiff. The recipe does not give quantities for the dried mint, I would use about a tablespoon of mint. Some people add a tablespoon of chopped parsley as well.

Moira
Edited to add that your post made me check the internet for Halloumi Cake recipes, I had not realised that there were so many

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Re: Halloumi Cake

Postby Meganthemog » Mon Oct 25, 2021 6:34 pm

I was tempted to make this yesterday as we were going over to my sister's house for supper. I didn't follow this recipe as I didn't have any evaporated milk and I found another recipe that used regular milk. I didn't have any dried mint so substituted oregano, I don't like sultanas so used sun dried tomatoes but it turned out very well and it went well with the starter of cured meats and cheese. Sadly I forgot to take a photo of it!

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Re: Halloumi Cake

Postby Earthmaiden » Mon Oct 25, 2021 7:32 pm

I can't see sultanas in the original recipe? I'm really curious about how this cake would taste - evap and mint sound 'interesting'.

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Re: Halloumi Cake

Postby PatsyMFagan » Fri Oct 29, 2021 9:26 pm

I made the cake ... I didn't have evaporated milk in (which was why I was asking the quantity) so used kefir instead. I had to google to find out the size of a small can, and topped this up to 200 ml. This may have been too much total liquid as the finished cake is very fragile and hard to eat.

What would you usually eat it with ? The taste is OK, but nothing to write home about, however, it can't be made into a sandwich, and just falls apart.

I thought of crumbling it over something ???

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Re: Halloumi Cake

Postby Suelle » Fri Oct 29, 2021 9:39 pm

PatsyMFagan wrote:I made the cake ... I didn't have evaporated milk in (which was why I was asking the quantity) so used kefir instead. I had to google to find out the size of a small can, and topped this up to 200 ml. This may have been too much total liquid as the finished cake is very fragile and hard to eat.

What would you usually eat it with ? The taste is OK, but nothing to write home about, however, it can't be made into a sandwich, and just falls apart.

I thought of crumbling it over something ???


If it's savoury (I couldn't really tell from the recipe if it's meant to be, especially as sultanas were mentioned later), you could use it as a crumble topping to pasta bakes, vegetables in cheese sauce, or shepherd's pie type dishes
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/

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Re: Halloumi Cake

Postby PatsyMFagan » Fri Oct 29, 2021 9:44 pm

Thanks Suelle :thumbsup In fact I was going to making a cauliflower cheesey thing over the weekend, so I will crumble it over that :thumbsup

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Re: Halloumi Cake

Postby Earthmaiden » Fri Oct 29, 2021 9:56 pm

Obviously I haven't seen it but I imagined one would have a slice with salad or something (in the way you might have a savoury scone) for lunch. I liked the sound of adding sundried tomatoes or olives etc. Maybe this is miles from the original idea!

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Re: Halloumi Cake

Postby PatsyMFagan » Fri Oct 29, 2021 10:02 pm

I did add some chopped olives, but never thought about sun dried tomatoes..

It's hard to cut and handle .. it just disintegrates into crumbs... I suspect because there was just a bit too much liquid - the mixed ingredients were a very loose dough, verging on runny :?

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Re: Halloumi Cake

Postby Earthmaiden » Fri Oct 29, 2021 10:38 pm

Perhaps evap would have worked better.

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