Elioti Cake, is a quite unique vegan savory cake made with black olives and tahini, which is the only fat in the recipe, herbs, spices and orange juice, which makes it very healthy.
The first time I made this cake I used throumbes* olives but I have also made it with Kalamata olives, which is equally delicious.
*Throumbes (θρούμπες) is a variety of Greek black olives, which mature on the tree.
They are the only olives which can be eaten directly from the tree when they are ripe and they are rather wrinkled.
These olives are often cured in salt so taste the olives and if they are salty, do not add any salt.
Apart from the time needed to pit the olives, which takes about half an hour, otherwise it is very easy and quick to make.
To save time, you can buy pitted olives.
All you need is a bowl and a whisk to make the cake.
Just put all the wet ingredients in the bowl, add the dry ingredients and mix to make a batter and then mix in the herbs and spices and bake.
This Elioti Cake was inspired by the Cypriot Eliopita.
However, I have made it so many times, with so many twists that by now the only thing they have in common are the olives and the orange juice.
I added more herbs and the only fat in the recipe is tahini, which makes it very healthy and adds an amazing taste to the cake.
We love accompanying our Greek coffee with a piece of cake and since this week mostly the majority of Orthodox are fasting for Easter, this cake is perfect for breakfast or as a snack to accompany coffee, tea or with a glass of juice or a glass of wine during lunch or dinner.
This year I made the same savory cake but I used Kalamata olives. I did not have any fresh herbs, so I just added some dry mint.
It turned out perfect.
As you can see in the picture, the cake looks much brighter as throumbes olives mash much easier, making the batter dark.
- 300 grams throumbes* (or Kalamata) olives, pitted and finely chopped
- 1 medium red onion, finely chopped
- 2 green onions, with part of green leaves as well, finely chopped
- 1 sprig fresh mint, finely chopped or 1 tbsp dried mint
- 1 sprig fresh oregano, finely chopped (optional)
- 1 spring fresh rosemary, finely chopped (optional)
- 90 grams tahini
- 1 cup water
- 1 cup orange juice
- 1 tbsp red wine vinegar
- 300 grams all purpose flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp flaxseed
- 1 tbsp dried coriander
- 1 tsp thyme
- 1/4 tsp black pepper
- Put the spices in a spice grinder and powder them.
- Combine all the dry ingredients with the spices and mix them with a balloon whisk.
- Heat half the water and dissolve the tahini. Add the remaining water and set aside to cool.
- Add the tahini as well as the remaining wet ingredients and mix to make a batter.
- Add the olives and the herbs and mix to combine.
- Preheat oven to 180o C.
- Empty the batter in a 22 cm silicone or other round cake Bundt form and bake for about 1 hour and 15 minutes. Check the cake by inserting a knife in the centre of the cake, until it comes out clean.
- Remove to a rack to cool before unmolding.
*Throumbes (Î¸Ï°ÏÎ¼Ï€ÎµÏ‚) is a variety of Greek black olives, which mature on the tree. They are the only olives which can be eaten directly from the tree when they are ripe and they are rather wrinkled. These olives are often cured in salt.
I have also made this cake with Kalamata olives and it is equally delicious.
Taste the olives and if they are salty do not add salt. I washed and dried them before pitting them.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 193Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 517mgCarbohydrates 28gFiber 4gSugar 3gProtein 5g
Kopiaste and Kali Orexi!