Anari Cake with Anari from Alambra Dairy
Jump to recipeNo ratings yet
Log in to rate
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
- 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.
- 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.
- 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.
- Beat well and gradually add the flour mixture. Beat until you have a fluffy batter.
- 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.
