Anari Cake with Anari from Alambra Dairy — continued
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Anari Cake with Anari from Alambra Dairy
INGREDIENTS
• 1 ½ cup (150g) grated Halloumi PDO Traditional Sheep/Goat Halloumi "I Yiayia" from Alambra Dairy
• ½ package (200g) fresh Anari without added salt from Alambra Dairy
• ½ cup (60g) grated Anari "I Yiayia" from Alambra Dairy
• ½ cup (15g) fresh mint, coarsely chopped, or 1 level teaspoon dried mint
• 2 cups (300g) Farina 00 flour
• 2 teaspoons (16g) baking powder
• ½ teaspoon ground mastic
• 2/3 cup (100g) raisins
• 4 eggs
• ½ cup (115g) sugar
• 2/3 cup (170g) sunflower oil
• ½ cup (125ml) fresh Cypriot milk from Alambra Dairy
• ½ cup (130g) traditional sheep yogurt "I Yiayia" from Alambra Dairy
• 1 tablespoon (10g) sesame seeds
METHOD
1. Preheat the oven to 180°C (350°F) and grease and flour a round cake pan with a central hole, 24 cm. Rinse the halloumi to remove the brine. Grate it on the fine side of the grater. Cut the fresh Anari into slices 2-3 millimeters thick and then into small cubes. Place it in a bowl and add the halloumi, grated Anari, and mint, and mix together.
2. In a bowl, mix the flour, baking powder, mastic, and raisins. This way, the raisins will be evenly distributed throughout the cake and won't sink to the bottom.
3. Place the eggs and sugar in the bowl of a mixer or a separate bowl. Beat with the whisk attachment until light and fluffy, then add the sunflower oil, milk, and yogurt. Beat lightly and add the cheese mixture.
4. Beat well and gradually add the flour mixture. Beat until you have a fluffy batter.
5. Pour the batter into the cake pan and spread it evenly with a spoon. Sprinkle with sesame seeds and bake in the preheated oven for 45 minutes. To check if it's done, insert the tip of a knife into the center of the cake; if it comes out clean, it's ready.
