1. Preheat the oven to 180°C. Grease and flour a round bundt pan (or ring pan) with a diameter of 24-26cm.
2. In one bowl, mix the halloumi, anari, and mint. In another bowl, combine the flour, baking powder, mastic, and mahlepi. Add the raisins and stir. This will help the raisins distribute evenly throughout the cake and prevent them from sinking to the bottom of the pan.
3. Crack the eggs into a bowl and beat them with a mixer until well-aerated and fluffy, about 5 minutes. Add the sugar and continue beating for another 3 minutes until the mixture is very fluffy and pale. Reduce the mixer speed and add the oil.
4. Add the evaporated milk. Gradually add the cheese mixture, spoonful by spoonful, and then gradually add the flour mixture, spoonful by spoonful. Stop the mixer and scrape down the sides of the bowl. Pour the mixture into the cake pan and sprinkle with sesame seeds.
5. Bake for 50 minutes. If you're unsure if it's done, insert a wooden skewer into the center of the cake; if it comes out clean, it's ready. Let the cake cool slightly, then unmold and serve.
