Break the eggs into a bowl and beat them. It is preferable to do this with a mixer but it can be done with a whisk. Gradually add the oil, the milk, the orange juice and the mint.
In a bowl, mix the flour with the baking powder and the olives.
Add the eggs and stir well (don’t worry if the mixture is fluid, because it will tighten in the oven).
Layer a cake dish with a hole in its centre with a little bit of oil and add the mixture. Cook in a preheated oven to 180°C for about 45 minutes. The cake is ready when you stick a knife in it and it comes out dry.
1 cup evaporated milk
3/4 cup olive oil
2 tbsps (not full) baking powder
2 cups village flour
1 cup olives without the pip
1 onion finely chopped
1 tbsp dried mint
½ cup orange juice