Cypriot savoury olive and feta cake

Peel and finely chop the onion; raw onion is harsh in this, so cook it until soft and slightly sweet.

Heat a pan over medium, add the onion with a couple to four tablespoons of olive oil and a pinch of salt.

Thinly slice the scallions, finely chop the parsley, roughly chop the olives and crumble the feta.

Whisk together the flour, baking powder and salt.

Once the onions have colour and are soft, add the scallions to the pan and warm through about a minute, then take off the heat.

Whisk together half a cup olive oil, half a cup orange juice, one cup water and three eggs.

Add the dry ingredients all at once, switch to a spatula and mix; fold in the parsley, feta, olives, onions and scallions.

Grease a nine inch round springform pan with olive oil or baking spray and set it on a baking pan in case it leaks.

Transfer the batter to the pan and top with black sesame seeds.

Bake at 350F on the centre rack for 50 to 55 minutes, until a toothpick inserted in the centre comes out clean; hers took 55.

Cool completely before serving.