1 ½ cup pitted olives, roughly chopped
20 sprigs of fresh mint, leaves only, chopped
2 spring onions, chopped
1 tbsp dill, finely chopped
2 tbsp dried mint
orange zest from 2 oranges
1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup orange squash
1 cup water
½ cup olive oil
Preheat the oven to 170°C.
Prepare a round tin with a hole in the middle. Brush with olive oil and coat with flour.
In a bowl mix the olives, mint, spring onion, dill, dried mint and orange zest and set aside.
Sift the flour in a large bowl with baking powder and salt.
Make a well in the middle and add the orange squash, water and olive oil.
Add the olive mixture and mix well.
Pour the mixture into the baking dish. Sprinkle the sesame seeds on top and bake for 1hour and 15 minutes or golden and cooked through.
Let it in the baking dish for 10min, remove, and let it cool on a cooling rack.