Black Olive Cake (Zeytinli Kek)

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 The best to do seemed like baking a cake Black Olive Cake (Zeytinli Kek)

It’s a gloomy, cloudy, rainy, and miserable Sunday. The best to do seemed like baking a cake, making Turkish tea, and watching a movie. I found this recipe from a very popular Turkish foodblog: Portakal Ağacı. Except for a couple of additions, I followed the recipe.

2 cups of chopped and pitted black olives (I was going low with my delicious Turkish olives, so I used canned olives)
3/4 cup sun flower, canola, or olive oil
1 cup plain yogurt
2 cups of flour
3 eggs
1/2 cup chopped fresh mint or 1 1/2 tbsp dried mint flakes
1 bunch green onions, chopped finely
1 tbsp red pepper flakes (if you want your cake to be a spicy one)
1 tbsp black seeds
1 1/2 tsp salt (depends on what kind of olives you use)
1 tsp baking powder

 The best to do seemed like baking a cake Black Olive Cake (Zeytinli Kek)

-Beat the eggs and add yogurt and oil. Mix well.
-Add olives, green onion, mint, red pepper flakes, salt, and black seeds to the mixture and mix.
-Add baking powder and flour. You’ll have a runny mixture.
-Pour in a greased panggangan dish. I used a 12 x 8 inches oval panggangan dish.
-Bake in for 40-50 minutes in a preheated panggangan at 375F.
-Let it sit for at least 15 minutes before you cut and serve.

This recipe which brings out the perfect harmony between mint and green onions has turned out so delicious that it’ll go straight to Weekend Herb Blogging of Kalyn which is hosted by Anna of Anna’s Cool Finds.

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