Flauna Cake

06 May 2024
Prep time
Total time
  • 2 cups (200g) ripe halloumi, finely grated
  • 1 cup (160g) unsalted anari, crushed
  • ½ cup (20g) fresh mint, chopped or 1 tbsp (2g) dried mint
  • 3 cups (450g) Farina flour
  • 3 teaspoons (24g) baking powder
  • ½ teaspoon mastic powder
  • 1 sharp teaspoon mechlepi (or mahlapi) powder
  • 1 cup (160g) raisins
  • 6 medium eggs
  • ½ cup (130g) sugar
  • ⅔ cup (170ml) sunflower oil
  • 1 cup (250ml) evaporated milk
  • 3 tablespoons (30g) sesame seeds (for sprinkling)

Preheat the oven to 180°C (356°F). Oil and flour a 24-26 cm round cake mold with a hole in the middle. Begin by mixing the halloumi, anari, and mint in a bowl. In a separate bowl, combine the flour, baking powder, mastic, and mechlepi powders. Add the raisins and stir to distribute them evenly; this prevents them from sinking to the bottom of the cake during baking. In another bowl, beat the eggs with a mixer until foamy, about 5 minutes. Add the sugar and continue beating for another 3 minutes until the mixture is fluffy and pale in color. Reduce the mixer speed and gradually blend in the oil, followed by the evaporated milk. Alternate adding spoonfuls of the cheese mixture and the flour mixture into the egg mixture. Once combined, use a spatula to scrape down the sides of the bowl. Transfer the batter to the prepared mold and sprinkle the top with sesame seeds. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean, indicating that the cake is done. Allow the cake to cool slightly before unmolding and serving.


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